Satsivi (or საცივი in Georgian) is a thick and velvetty sauce made from walnuts and traditionally served cold (in Georgian, 'tsivi’ means ‘cold’). Usually, it's made using poultry such as chicken or turkey and is typically seasoned with salt, pepper, garlic, fenugreek, coriander and cinnamon. This twist on Satsivi lays herbed chicken onto a bed of creamy walnut sauce for a mouthwatering side dish full of flavour.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
2 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
1 sachet(s)
Roasted Spice and Herb Blend
1 unit(s)
Lemon
1 bunch(es)
Coriander
1 unit(s)
Red Chilli
40 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
1 sachet(s)
Ground Cinnamon
3 tbsp
Olive Oil
1 tsp
Sugar
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and c) scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
c) Meanwhile, add to a large bowl the chicken breasts, roasted herb and spice blend and a drizzle of oil. Season with salt and pepper and stir to coat.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
b) Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
a) While the chicken roasts, halve the lemon and slice one half of the lemon into wedges. Pick off some coriander leaves and set aside for garnish. Thinly slice the chilli.
b) Once the garlic has cooled, cut the end with scissors and squeeze it out of the skin.
c) In a blender, add the walnuts, coriander, ground cinnamon, roasted garlic, the juice from half the lemon and the olive oil and sugar (see pantry for both amounts).
d) Season with salt and pepper and blend until smooth. Taste and season with salt and pepper. Add more lemon juice or some sugar if needed.
a) Once your roasted chicken has rested, slice widthways into 1cm thick strips.
b) Spoon your satsivi style sauce onto your serving platter and top with your sliced chicken.
c) Sprinkle over the chilli and coriander leaves.
d) Serve with the remaining lemon wedges on the side.
Enjoy!