Appetizer

Satsivi

Chilled chicken in a velvety cooked sauce of walnuts, broth, onion, garlic, spices, and white wine vinegar.

What you’ll need

• Bone-in, skin-on chicken pieces: 1200 g
• Water for the broth: 1600 ml
• Walnuts: 300 g
• Yellow onion: 180 g
• Garlic: 20 g
• Ground coriander: 6 g
• Khmeli suneli: 6 g
• White wine vinegar: 25 ml
• Salt: 10 g
• Imeretian saffron: 2 g

How to make it

1. Cover the chicken with 1600 ml cold water, bring slowly to a boil, and skim thoroughly. Add 6 g salt and simmer for 35-45 minutes, until the meat reaches 74°C/165°F near the bone.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.