Satsivi

Method

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1. Put the chicken, halved onion, carrot, bay leaves, water and salt in a large pot. Bring to a boil, skim, then cover and simmer for 45 minutes, until the chicken is cooked. Lift out the chicken and strain the broth.

   Mark done Start 45 min timer

2. Heat the oil in a pan over medium heat and cook the chopped onions for 8 minutes, until soft and golden.

   Mark done Start 8 min timer

3. Grind the walnuts, garlic, coriander seeds and fenugreek in a food processor to a fine, oily paste. Mix in the turmeric, cinnamon, cayenne and vinegar.

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4. Stir in the warm broth a little at a time until the sauce is smooth and the consistency of double cream. Add the cooked onions.

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5. Heat the sauce gently in a saucepan for 10 minutes, stirring, without letting it boil, until thickened. Season with salt.

   Mark done Start 10 min timer

6. Remove the chicken skin if you like and cut the chicken into portions. Pour the sauce over it and cool.

   Mark done

7. Cover and chill for at least 2 hours. Serve at room temperature, scattered with coriander and pomegranate seeds.

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Chef’s Tips

• Grind the walnuts until they release their oil. It gives the sauce its body.
• Heat the sauce gently and do not let it boil. It splits.
• Make it a day ahead. The flavours improve as it stands.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Georgian bread
• Pickled vegetables
• Pomegranate salad

Storage & Reheating

Keep in the fridge up to 4 days. Bring to room temperature before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.