Georgian Satsivi (Walnut Chicken)



Georgian Satsivi is a delicious dish made with tender chicken pieces and a rich, creamy walnut sauce. This recipe requires some preparation ahead of time, but the result is a flavorful and unique dish that will surely impress your guests. Serve it with some traditional Georgian sides or a simple salad for a complete meal.

Yield: 4 servings


  • 1 large (about 2kg) corn-fed chicken
  • 2 carrots
  • 1 onion
  • 1.5-2L water, to cover
  • 175g (1 1/2 cups) walnuts
  • 1 brown onion, quartered
  • 4 garlic cloves, peeled
  • 1 sprig fresh coriander, leaves picked
  • 1 small fresh red chilli, deseeded
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons ground coriander
  • 2 teaspoons ground turmeric
  • 1 1/2 teaspoons chilli powder, or to taste
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • Salt (up to 1 tablespoon)
  • Fresh coriander leaves, extra, to serve
  • Fresh red chillies, extra, to serve


Step 1: Place the chicken, carrots, and onion in a large saucepan. Add enough water to cover. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 1 hour or until the chicken is cooked through. Remove the chicken from the stock and set aside to cool.

Step 2: Strain the stock through a fine sieve placed over a large bowl (you should have 3-4 cups of full-flavored stock). If necessary, simmer the stock further to reduce it.

Step 3: Remove the chicken meat from the bones and cut into large pieces. Cover and place in the fridge. Discard the bones.

Step 4: Blend the walnuts in a blender until a smooth paste forms. Transfer to a large bowl.

Step 5: Blend the onion, garlic, coriander leaves, chilli, and a little stock in a blender until smooth. Add the mixture to the walnut paste, along with 125ml (1/2 cup) of the remaining stock. Stir to combine.

Step 6: Add the vinegar, ground coriander, turmeric, chilli powder, curry powder, and cumin to the walnut mixture. Stir to combine. Season with salt (the mixture should be a bit salty as no salt is used in the stock). Gradually stir in the remaining stock until the mixture is runny and creamy. Cover and refrigerate overnight to thicken.

Step 7: Place the chicken pieces in a large serving bowl. Pour the walnut sauce over the chicken, cover, and refrigerate for 7 hours. Serve topped with extra coriander leaves and chillies.

Serving Suggestion: Serve Georgian Satsivi with traditional Georgian sides, such as Mchadi (cornbread) or Khachapuri (cheese-filled bread), or a simple salad for a complete and satisfying meal.

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