Satsivi Recipe: Georgian Chicken in Walnut Sauce
Looking for a delicious chicken satsivi recipe? This incredibly flavourful Georgian chicken in walnut sauce is easy to make and is sure to impress!
Traditionally, satsivi is served on Christmas and New Year but there's no reason why it can't be enjoyed year-round. While most Georgians will eat satsivi cold, you can also serve this hot - I think it's just as delicious!
Find the full written recipe here:
Timestamps:
0:00 : Intro
0:36 : Poaching the chicken
1:05 : Prepping the walnuts
1:32 : Cooking the sauce
2:10 : Serving the satsivi
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How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew
Fesenjān (Fesenjoon) is a regal Iranian stew that is made using pomegranate molasses and walnuts. It's commonly made with chicken or duck, and it has an amazing flavour. The ingredients combine to create a sauce that is tangy, rich, nutty and has an amazing mouth feel. This is one you should definitely try out!
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00:00 Intro
00:46 Preparing the Ingredients
02:44 Making walnut paste
02:35 Cooking your fesenjān
06:42 Serving suggestion
07:06 Taste test + Review
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Ingredients:
1.5-2 kg (3-4 lb) Chicken or Duck
300g (10.5 oz) Walnuts
2 Medium Onions
1L (1 Quart - 34 fl oz) Duck or Chicken stock
60ml (1/4 Cup) pomegranate molasses
30 ml (2 Tbsp) Vegetable Oil (If you are using chicken)
1 Tbsp Tomato Paste
1 Tsp turmeric
1/2 Tsp Cinnamon
Pinch (20-30 strands) of saffron
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Directions:
1- Break down your chicken or duck into 2 Legs and 2 Thighs (Instructions here
2- Place your walnuts in a food processor or blender, and process into a cookie dough like consistency
3- Dice your onions into a medium or small dice
4- Place your saffron in a mortar and grind into a powder, then dissolve it in 60ml of hot water
5- Place your chicken or duck into a cold pot skin side down and turn the heat up to medium
6- Allow the fat to render out of your poultry for 10 minutes, then flip and do the other side for 5 minutes
7- Remove the poultry and add in the onions, saute in the fat for about 2 minutes
8- Add the turmeric once the onions start to soften and saute for 4-6 more minutes
9- Deglaze the pot with a small amount of water, then add in the walnut paste. Mix together to combine and stir constantly for 5 minutes
10- Once the oils start to seep out of the walnut, add the tomato paste and pomegranate molasses
11- Cook this for a few more minutes until the mixture appears glossy then add the salt, black pepper, cinnamon, saffron water and stock
12- Mix thoroughly with the walnut and onions, till the walnut paste has dissolved into the liquid and the bottom of the pot feels clean
13- Add your poultry back to the pot, then turn the heat up to high
14- Once it comes to a simmer, turn the heat down to a very low setting and cover with a tight fitting lid
15- Allow it to cook for 2 hours (1 hour chicken) and then check your meat for tenderness. Remove it from the pot when soft and cooked through
16- Place the pot back on the stove and allow it to continue cooking till it has simmered for a total of 3 hours
17- Add the meat back to the pot, allowing it to warm through, then serve immediately
18- Garnish with pomegranate seeds and parsley, serve with steamed basmati rice
Walnut Pesto Recipe | Chef Sous Chef
We've remixed the traditional and swapped walnuts in instead of pine nuts making our Walnut Pesto just as delicious as it is accessible.
This simple walnut pesto is as easy as putting all the ingredients (minus the olive oil) into your food processor, blending and then stirring in the olive oil.
Now, the hard part is deciding what not to put it on.
Bon appetit xo
Walnut Pesto Recipe | chefsouschef.com/walnut-pesto/
Walnut Pesto Carbonara | chefsouschef.com/pesto-carbonara/
You Won't Believe How Easy It is to Make Walnut Meat!
Are you in the mood for some healthy nachos tacos? Well, in this video, we're going to show you how to make the best walnut meat possible! This delicious recipe will leave you feeling satisfied and energised, perfect for a lazy Sunday afternoon.
If you're looking for a quick and easy recipe, then this is the video for you! We'll show you how to make walnut meat, which is a great way to add some protein to your meals. Not to mention, this recipe is delicious and healthy! So what are you waiting for? Give this recipe a try today!
Three ways to make your breakfast more exciting
#black walnut #how to make vegan walnut meat
#simple walnut meat recipe #vegan dinner meals #taco tuesday #vegan ground beef#vegan walnut meat tacos #vegan walnut recipes #vegetarian walnut meat #simple and easy walnut taco meat
Irish Ox cheek & pickled walnut pie, onion, glacé carrots, beef fat mash recipe by Adam Bennett
Irish Ox cheek and pickled walnut pie, grilled onion, glacé carrots, beef fat mash, ale sauce recipe by Adam Bennett Executive chef at Michelin-starred The Cross at Kenilworth. Watch as Adam takes step by step through this Irish Ox Cheek pie recipe - resulting in an amazing dish packed with flavour.
Get this recipe and more here:
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Walnut Sauce - Bazhe
Walnut Sauce - Bazhe
Imagine sauce that goes well with almost everything? The lip-smacking and colorful walnut sauce bazhe takes only minutes to make.
Walnuts have long been used in Georgian cuisine, and Georgians thoroughly understand the nutritional value of walnuts. The most common use for walnuts is in bazhe, an uncooked sauce made with walnuts, garlic, and spices. In older times, Georgians used a mortar and pestle to crush the walnuts and garlic and kneaded the walnuts to extract walnut oil, which was poured over the bazhe before serving, giving it a beautiful golden look. You can skip this lengthy step.
The consistency is as thick as sour cream, yet some like it thinner. If you would like to try it that way, add more water to the sauce. Serve over slices of hot or cold roasted chicken. It is also delicious with boiled or fried fish.
You can prepare bazhe a day ahead and keep it in the refrigerator. However, do not keep it in the refrigerator for more than 2 days.
Ingredients for Walnut Sauce (Bazhe)
Vegan
Serves 4 to 6; makes 3 cups
2 cups shelled walnuts
4-5 medium garlic cloves, peeled and crushed
1 teaspoon coarse salt
1 ½ cups water at room temperature
1 teaspoon ground coriander seed
1 teaspoon ground marigold
1 teaspoon ground blue fenugreek
1/2 teaspoon hot ground red pepper or cayenne
2 tablespoons white wine vinegar or ½ cup freshly squeezed pomegranate juice
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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