Traditionelles georgisches Satsivi-Rezept für cremiges Walnuss-Hühnchen

Directions

1. The chicken needs to be boiled. The water should completely cover the meat. Add 1 whole onion to the water, and 2, 3 cloves of garlic, salt to taste. Cook the meat until fully cooked. And during cooking, do not forget to remove the foam from the surface so that the broth is transparent.

2. Next we move on to the nuts. We scroll the walnut kernels in a blender, add 1 teaspoon of adjika and utsho suneli. Scroll everything together again in a blender.

3. We filter the broth in which the chicken was cooked. And gradually pour 2 tablespoons of liquid into the nut mass, each time stirring thoroughly so that there are no lumps. The mass will gradually lighten, this is normal.

4. We add more broth so that the nut sauce is similar in thickness to liquid yogurt and put pieces of turkey there - only meat, without bones. At the end add salt to taste.

5. The finished chicken satsivi must be cooled down and infused. During infusion, the meat will soak, and the sauce will thicken a little.