RCI-MT.004.0524.001
Kotmis Satsivi I
Main Dish
Prep30 min
Cook90 min
Total120 min
Servings4
Difficultyadvanced
Ingredients
- 3 lb
- black pepper fresh ground1 tsp
- 4 tbsp
- 1 tbsp
- ¾ tsp
- walnuts1 cupshelled, pulverized
- ½ tsp
- ⅛ tsp
- ea bay leaf1 unit
- cinnamon ground⅛ tsp
- cayenne flakes or Tabasco⅛ tsp
- parsley freshly chopped fine1 tbsp
- 2 tbsp
- ea garlic cloves minced2 unit
- 2 tbsp
- 1 tbsp
- 1½ cup
- red wine vinegar or cider2 tbsp
- cloves powdered¼ tsp
Method
1
Cut the chicken into 2-inch pieces, discarding skin and excess fat. Season the pieces with ¾ tsp salt and freshly ground black pepper.
2
Heat 1 tbsp vegetable oil and 4 tbsp melted butter in a large heavy-bottomed pot over medium-high heat. Working in batches, brown the chicken pieces on all sides until golden, about 8-10 minutes total. Transfer to a plate.
10 minutes
3
In the same pot, melt 2 tbsp butter over medium heat. Add minced garlic and chopped onions, cooking until softened and fragrant, about 2-3 minutes.
4
Sprinkle flour over the garlic and onions, stirring constantly for 1 minute to create a light roux.
5
Gradually pour in the chicken stock, stirring to dissolve the roux and avoid lumps. Return the browned chicken to the pot and add the bay leaf.
6
Bring to a simmer, then reduce heat to low and cook covered for 25 minutes until the chicken is tender.
25 minutes
7
While the chicken cooks, combine the pulverized walnuts with ½ tsp salt, saffron, ground cinnamon, cayenne flakes, and powdered cloves in a small bowl.
8
Stir the walnut-spice mixture into the simmering chicken, then add the red wine vinegar or cider and fresh parsley.
9
Continue simmering uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and coats the chicken pieces.
18 minutes
10
Taste and adjust seasoning with additional salt and spices as needed. The sauce should be rich, nutty, and slightly tart.