Georgian Satsivi

Recipe Description:

Georgia is a small country with outstanding natural beauty and a unique, generous food culture. Legend has it that the capital city of Tbilisi was founded when King Vakhtang went hunting in the forest and stumbled upon a pheasant that had fallen into some hot springs; he divided up the perfectly cooked bird, held a feast and began construction on that very spot. These days the walnut sauce satsivi has overtaken hot spring water as the preferred poultry cooking medium, especially during New Year’s celebrations. Creamy and comforting, this extraordinary dish amplifies the walnuts’ earthy flavour while smoothing out their bitter edge.

  • Preparation time:

    For 2 - 30 minsFor 4 - 45 mins
  • Cooking time:

    For 2 - 60 minsFor 4 - 70 mins

    Nutritional Information:

    Per serving: Energy (kcal) 926 Fat 59g of which saturates 18g Carbohydrates 59g of which sugars 11g Protein 48g Salt 3.01

    Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

    Ingredients:

    For 2 (for 4)

    Broccoli: 1 (2)

    Coriander Seeds: 1 pod (2 pods)

    Bay Leaves: 1 (2)

    Cider Vinegar: 1 pod (2 pods)

    Ground Cumin: 1 pod (2 pods)

    Red Chilli Flakes: 1 pod (2 pods)

    Paprika: 1 pod (2 pods)

    Chicken Thighs: 1 pack (2 packs)

    Pita Breads: 1 pack (2 packs)

    Chicken Stock Pot: 1 (2)

    Onion: 1 (2)

    Crushed Garlic: 1 sachet (2 sachets)

    Walnuts: 1 pack (2 packs)

    Single Cream: 1 pot (2 pots)

    Parsley: 1 bunch (2 bunches)