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Cold Satsivi chicken in walnut sauce garnished with cilantro
Traditional Georgian chicken in walnut sauce

Georgian Walnut Chicken with Spices (Satsivi)

Author: Flavelo
Recipes Main Courses
Satsivi is the crown jewel of Georgian cuisine, a staple at holiday tables (especially New Year's). The essence is the rich, creamy walnut sauce, flavored with Georgian saffron (marigold), coriander, and the mysterious 'Utskho suneli' (blue fenugreek). Although made with chicken, the sauce is the main character. It is served cold, allowing the flavors to meld into perfect harmony over 24 hours.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Georgian

Ingredients

Equipment Needed

  • Pot: For cooking chicken.
  • Food Processor or Grinder: For grinding walnuts (critical!).
  • Skillet: For sautéing onions.

Allergen Information

⚠️ Tree Nuts

Instructions

1 ✓

Boil the chicken in salted water until tender. Save the broth—you need it! Remove meat from bones once cool.

Tip: A rich broth is essential for a flavorful sauce.
2 ✓

Grind the walnuts into a very fine, paste-like consistency. The finer the grind, the creamier the sauce.

Tip: Coarse nuts make a gritty sauce; aim for silky emulsion.
3 ✓

Finely chop the onions. Sauté in butter until soft but not browned.

Tip: Butter adds richness.
4 ✓

Mix the walnut paste with crushed garlic, spices (coriander, fenugreek, paprika), and the sautéed onions.

Tip: The spice paste is the soul of the dish.
5 ✓

Gradually whisk in hot chicken broth to the nut mixture until you reach a heavy cream consistency.

Tip: Hot liquid extracts walnut oil and emulsifies the sauce.
6 ✓

Pour back into the pot, bring to a gentle boil, then remove from heat. Stir in the vinegar.

Tip: Vinegar cuts the richness and brightens the color.
7 ✓

Add chicken pieces to the sauce. Let cool completely, then refrigerate for at least 4-5 hours (overnight is best). Serve cold, garnished with cilantro.

Tip: Flavors meld and sauce thickens as it cools.

Recipe FAQ

Why is the sauce bitter?
Old walnuts or burnt garlic can cause bitterness. Always taste your nuts before using!
The sauce became thick in the fridge. Is that bad?
No, that's characteristic of Satsivi. Walnut oil and gelatin thicken it when cold.

Ingredients

  • 2 1/4 lbs Whole Chicken or Thighs
  • 3 cups Walnut Halves (approx. 10 oz)
  • 2 medium Red Onions
  • 4 cloves Garlic
  • 1 tsp Ground Coriander
  • 1 tsp Blue Fenugreek (Utskho Suneli) or regular Fenugreek
  • 1 tsp Paprika or Cayenne
  • 1 tbsp White Wine Vinegar or Lemon Juice
  • 2 tbsp Butter or Oil
  • 1 tsp Salt