Name: Satsivi
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Georgian
Ingredients: 1 whole chicken (about 1.5 kg); For poaching: 1 onion halved, 2 bay leaves, 10 peppercorns, 1 tsp salt; For satsivi sauce: 400g walnuts; 2 medium onions finely diced; 4 cloves garlic; 1 cup warm chicken poaching broth; 3 tbsp white wine vinegar; 1.5 tsp ground coriander; 1 tsp ground fenugreek (utskho suneli); 1/2 tsp turmeric; 1/4 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp cayenne pepper; 1.5 tsp salt; 2 tbsp vegetable oil; Pomegranate seeds to garnish

Cold poached chicken bathed in a thick, aromatic walnut sauce — the crown jewel of the Georgian feast table, prepared a day ahead so the flavors deepen overnight.

The Cultural Story

Satsivi is a dish that demands patience. The chicken must be poached gently, the walnut sauce made separately and spiced precisely, and then the whole thing must sit overnight in the refrigerator for the sauce to absorb into the meat and the flavors to meld. You cannot rush it. This patience is built into Georgian culinary culture, where the finest dishes are always prepared the day before they are eaten. The walnut sauce is the heart of the dish. Walnuts are Georgia's defining ingredient: the country has more varieties of walnut than anywhere on earth, and they appear in everything from starters to sweets. Ground with onion, garlic, fenugreek, coriander, cinnamon, and cloves, the sauce achieves a complexity that is impossible to describe without tasting. Satsivi appears on every supra — the elaborate Georgian feast — alongside a dozen other dishes. It is often the first thing guests reach for, spooned cold onto warm bread. Some grandmothers guard their satsivi spice ratios like state secrets.

Ingredients

1 whole chicken (about 1.5 kg)
For poaching: 1 onion halved, 2 bay leaves, 10 peppercorns, 1 tsp salt
For satsivi sauce: 400g walnuts
2 medium onions finely diced
4 cloves garlic
1 cup warm chicken poaching broth
3 tbsp white wine vinegar
1.5 tsp ground coriander
1 tsp ground fenugreek (utskho suneli)
1/2 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp cayenne pepper
1.5 tsp salt
2 tbsp vegetable oil
Pomegranate seeds to garnish

Instructions

1Poach the chicken: place whole chicken in a pot, cover with cold water. Add halved onion, bay leaves, peppercorns, and salt. Bring to a boil, skim foam, reduce to a gentle simmer. Cook 50-60 minutes until fully cooked. Remove chicken, reserve broth.
2Let chicken cool slightly, then remove meat from bones in large pieces. Discard skin.
3Make the sauce: blend walnuts in a food processor until finely ground (keep some texture). Transfer to a bowl.
4Saute diced onions in oil over medium heat until soft and golden, about 10 minutes. Add garlic and cook 1 more minute.
5Add all spices to the onions and stir 30 seconds until fragrant. Transfer to the walnut mixture.
6Gradually pour warm chicken broth into the walnut mixture, stirring constantly, until you reach a thick pourable sauce consistency. Add vinegar and salt. Taste — it should be aromatic, nutty, and slightly tangy.
7Pour half the walnut sauce into a deep dish. Arrange chicken pieces on top. Pour remaining sauce over the chicken, ensuring everything is coated.
8Cover and refrigerate overnight (minimum 6 hours). Serve cold or at room temperature, garnished with pomegranate seeds.

🌍

Get weekly recipes from a new culture

One email a week — a new dish, its story, and the culture behind it. Free forever.

You're in! 🎉 First edition next week.

Cook this with the full experience

Join FlavorBridge to explore authentic recipes from cultures around the world — with comments, ratings, and the stories behind every dish.

Open Interactive Recipe →