Chicken Satsivi or Chicken in Bage
Chicken in bazhe or Satsivi chicken
Much can offer us Georgian cuisine. Satsivi, for example. Chicken in a beautiful nut sauce, with extraordinary seasonings - a holiday indescribable.
What is needed for satsivi in a large pot
Two kilograms of chicken, half a kilogram of peeled walnuts, seven cloves of garlic, three teaspoons of spicy clean adjika without tomatoes and starches, a teaspoon of ground coriander, a teaspoon of ground ucho-suneli (fenugreek blue) - sold in markets where it is recommended to buy and nuts color and taste. Chicken satsivi requires careful attention to the ingredients. You will also need a teaspoon of ground imeretinsky saffron and salt.
Should be light, poured, without folds on the casing, are selected on the market in the same way as almost all seasonings.
Before the main action it is necessary to fry it, but so that the crust does not form, therefore the oven is offered. Cut into large pieces, fry at low temperature.Chicken satsivi is a dish in which poultry meat is able to absorb the juice of a nut sauce. With a crust - does not absorb.
While chicken is fried
We are engaged in nuts. First, make a blender nut paste - so that not a single lump, absolute rubbing. Now squeeze the peanut butter. To do this, take three tablespoons (with a large slide) of mashed nuts, all garlic and a teaspoon of adjika and scroll again in a blender, to the same consistency. The resulting mass must be squeezed into a glass - just take it in a handful and squeeze. What squeezed, scroll in a blender again. And squeeze again. The fact that the liquid blender was delayed on the parts of the blender was also carefully driven into a glass. Then this cake you with a clear conscience will be able to return to the other nuts. Now it is necessary to brew the nut mass with boiling water. You can broth, there is no fundamental difference. Chicken satsivi will also be fine with boiling water.
Boiling water or broth
Must boil the key! He will need at least four glasses. First, we breed nutty cake, pouring half a glass of boiling water into it, stir it and observe how beautifully the nut mass changes, turning pale to the color of coffee with milk.Now mix it with the remaining nuts. And pour in another three and a half cups of boiling water! Already almost the density of kefir sauce turned out, but that's not all, because we need the density of yogurt.
Mix saffron, coriander, blue fenugreek and two teaspoons of adjika with boiling water to form a thick mixture. Pour it into the peanut sauce and stir again.
The color of the sauce from the seasonings changed again - it became yellowish. Salt it. Dip the chicken pieces into the sauce, add salt to taste and stir. And let insist! Only about four hours later the sauce will thicken, the chicken will soak in it. You can put the pan in the fridge only when it is completely cooled, so that the peanut sauce does not separate from the sudden change in temperature.
Completion of work
Have you forgotten about peanut butter? Now it is needed. When serving, water the satsivi with this oil! Keep the pot in the fridge for two days at least, if you have it, of course, succeed. Most likely - there will be nothing to store, everything will be eaten.