Rybnoye Satsivi Fish In Georgian Walnut Sauce Recipes

CHICKEN IN GARLIC WALNUT SAUCE (SATSIVI)

Steps:

• In a bowl of a food processor or a blender combine walnuts, cilantro, chillies, garlic, lemon juice and 1/2 cup of chicken stock and process until you have a smooth paste. Set aside.
• Heat a tablespoon of olive oil in a large pan and brown seasoned with salt and pepper chicken pieces on both sides over medium heat. Work in batches to avoid overcrowding. Remove browned chicken on a plate and set aside.
• Discard all but 2 tablespoons of fat from the pan, then add chopped onion and cook for 5 minutes over low heat until tender but not coloured.
• Add flour and stir, then add chicken stock gradually while stirring to combine and turn the heat up to bring to a boil, then turn it down, add the satsivi paste and stir to combine.
• Return chicken to the pan with, bring the sauce to a boil, then turn heat down and simmer for 30 minutes uncovered until the sauce is the consistency of the sauce is thicker than heavy cream.
• Sprinkle with chopped cilantro and tarragon before serving. Serve with rice and flat bread.

SATSIVI: GEORGIAN CHICKEN WITH WALNUT SAUCE

Steps:

• Boil rice according to instructions on the package. Drain.
• In the meantime, ground walnuts using a food processor or an immersion blender.
• Add minced garlic, khmeli suneli, tarragon, turmeric, cloves, cinnamon, coriander, saffron, black pepper and a pinch of salt. Pour about 1/4 cup chicken broth, tahini paste (optional) and white wine vinegar and mix well.
• In a pot, heat the remaining chicken broth over medium heat and gradually add the walnut mixture once the broth is warm, stirring constantly. Bring to a boil, add diced chicken breasts and cook for about 10 minutes over medium-low heat stirring occasionally.
• In the meantime, roughly chop kale and sprinkle with 1-2 pinches of salt. Knead kale for a minute until it's soft and dark.
• Serve satsivi over layers of kale and rice and season to taste. Enjoy!

RYBNOYE SATSIVI (FISH IN GEORGIAN WALNUT SAUCE)

Steps:

• Poach the fish in salted water with some lemon juice. Remove the fish from the stock and cool. Save 1 cup of the stock for later use.
• Finely chop the onions and garlic and fry lightly in melted butter. Add flour to make roux, then add the fish stock, stiring constantly.
• When it comes to a boil, remove from heat.
• Chop or grind walnuts, add them and all the other ingredients to the sauce. Mix thoroughly and cool.
• Pour the sauce over the fish and serve.