Satsivi
The name satsivi comes from the Georgian word for "cold" — a clear signal about how it's served, unlike almost any other Georgian main course, which is eaten hot straight off the stove. That very trait makes satsivi the ideal dish for Georgian New Year: it's prepared a day or two ahead, and the flavor deepens as it sits chilled, freeing the host from cooking on the day of the celebration. The sauce technique demands patience: the walnut sauce is heated gently, never at a hard boil, because intense heat makes the walnut's oil separate and the sauce turn greasy instead of velvety. The same ground-walnut base shows up in other Georgian sauces, like satsebeli, but in satsivi it becomes the absolute lead, coating the chicken pieces in a thick layer scented with warm spices like cinnamon and cloves — a rare combination in the rest of Georgian cooking, which leans much more on fresh herbs.
The name literally means "cold" in Georgian
Unlike most Georgian dishes, it's served cold or at room temperature, never hot
The sauce is almost entirely ground walnuts
No cream, no butter — the richness and creaminess come purely from the walnuts
The sauce simmers gently, never at a hard boil
Boiling it hard makes the walnut sauce split and turn oily
A traditional festive dish, especially for New Year
It's made ahead and served as part of the cold holiday spread
Ingredients 4 servings
- 1.2kg whole chicken or chicken thighs
- 1 onion, quartered
- 2 bay leaves
- 350g walnuts
- 5 garlic cloves
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 1 tsp ground coriander
- 1/2 tsp ground blue fenugreek (utskho-suneli)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- A pinch of ground Imeretian marigold
- 1 tbsp white wine vinegar or pomegranate juice
- Pomegranate seeds, for garnish
How to make it
- 1POACH THE CHICKEN: simmer the chicken with the quartered onion and bay leaves in water until cooked through, about 40 minutes; reserve the broth.
- 2MAKE THE WALNUT BASE: grind the walnuts and garlic into a fine paste.
- 3SAUTÉ THE ONION: sauté the finely chopped onion in oil until soft and golden.
- 4COMBINE THE SAUCE: gradually whisk the walnut paste with warm chicken broth until smooth, stir in the sautéed onion and the spices — coriander, fenugreek, cinnamon, cloves, marigold.
- 5SIMMER GENTLY: simmer the sauce over low heat, stirring, until it thickens slightly, without letting it boil hard, so it doesn't split.
- 6ADD THE VINEGAR: stir in the vinegar or pomegranate juice, for brightness.
- 7COMBINE WITH THE CHICKEN: cut the poached chicken into pieces and pour the sauce over it.
- 8LET IT CHILL: let sit at room temperature or in the fridge a few hours or overnight, so the flavors meld.
- 9SERVE: garnish with pomegranate seeds.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
