Herbed Chicken on Satsivi Style Walnut Sauce
Sharing Dish | with Red Chilli, Coriander and Lemon
- Nuts
- Walnuts
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
- May contain traces of allergens
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.
Ingredients
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, Walnuts, Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts, May contain traces of allergens)
1 sachet(s)
Ground Cinnamon
Not included in your delivery
3 tbsp
Olive Oil
1 tsp
Sugar
Nutritional information
Utensils
Instructions
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The walnut sauce was particularly enjoyable, with reviewers praising its innovative use as a paste.
- Suggestions: Consider making extra sauce, as some found the amount provided could be increased for better coverage.
