Georgian Chicken Satsivi with Saffron Rice

A rich and savory Georgian stew featuring tender chicken in a thick, spiced walnut sauce, beautifully complemented by aromatic saffron rice and a side of fresh steamed asparagus.

• Prep: 25 min
• Cook: 50 min
• Total: 1 hr 15 min
• Servings: 2
• Cuisine: Georgian
• Difficulty: Medium
• Cost: $6.01/serving

Dietary

• Gluten-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• comfort food
• savory

Ingredients

• 1 tablespoon vegetable oil
• 1 pound chicken thighs (boneless, skinless, cut into 1 1/2-inch pieces)
• 1 yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 0.5 cup walnuts (finely ground)
• 0.5 cup chicken broth
• 1 tablespoon white vinegar
• 0.5 teaspoon ground coriander
• 0.5 teaspoon fenugreek powder
• 1 pinch saffron threads
• 1.5 cup basmati rice (uncooked)
• 3 cup water
• 1 tablespoon olive oil
• 8 ounce asparagus (trimmed)
• 1 teaspoon salt (to taste)
• 0.5 teaspoon black pepper (to taste)
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Cook the chicken: Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thigh pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Sauté aromatics: Add the finely chopped yellow onion to the same skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Make the walnut sauce: In a bowl, combine the finely ground walnuts, 1/2 cup chicken broth, white vinegar, ground coriander, fenugreek powder, and saffron threads. Stir well to form a paste.
4. Combine and simmer: Add the walnut paste to the skillet with the onions and garlic. Stir well. Return the chicken to the skillet. Add remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until chicken is cooked through and sauce has thickened.
5. Cook saffron rice: While the chicken simmers, rinse 1 1/2 cups basmati rice under cold water until water runs clear. In a medium saucepan, combine the rinsed basmati rice and 3 cups water. Add 1/4 teaspoon salt and a pinch of saffron threads (if you have extra, or use a few threads from the main ingredient list). Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed. Fluff with a fork.
6. Steam asparagus: Heat 1 tablespoon olive oil in a separate pan or steamer over medium heat. Add trimmed asparagus and cook for 5-7 minutes until tender-crisp. Season with a pinch of salt and pepper.
7. Serve: Garnish the Georgian Chicken Satsivi with fresh cilantro, if using. Serve hot with saffron rice and steamed asparagus.

Notes

For a smoother sauce, you can blend the walnut paste with an immersion blender before adding to the chicken. Taste the sauce before serving and adjust salt or vinegar if needed.

Nutrition (per serving)

• Calories: 975
• Protein: 54.3 g
• Carbohydrates: 105.1 g
• Fat: 38.2 g
• Fiber: 7.8 g
• Sodium: 1250 mg
• Saturated Fat: 5.2 g
• Sugar: 4.1 g
• Cholesterol: 138 mg