In the summer, the heat dictates recipes for all of us that are not particularly interesting on other days. This cold chicken dish is my lifesaver for this time of year when the thought of cramming hot meat into your stomach evokes an instinctive protest. Chicken with walnuts is, of course, subjected to... heat treatment, but over very low heat, and at this time there is no need to hang around the stove. And it is consumed cold.
The cooking time is indicated taking into account cooling, the real labor costs for the cook there are 10-15 minutes.
For 750-1200 g of chicken take 100 g walnuts, 1 bunch of parsley, 1 lemon, 2-3 cloves of garlic and salt to taste (determined when cold). The amount of water depends on the configuration of the chicken pieces and the pan.
Fill the chicken cut into portions in a saucepan with water so that it barely covers it, and cook for about 1 hour over low heat. The transparency of the broth is not important.
We grind the walnuts, but not to the size of flour, but coarser.
When the chicken is cooked, remove it from the heat and set it to cool (1.5-2 hours), and scald the nuts with a ladle of hot broth.
When the chicken has cooled completely, chop the parsley and garlic.
Place the chicken in a container in which you can put it in the refrigerator, completely filling it with marinade.
Mix the marinade from the cooled chicken broth, scalded walnuts and parsley with garlic, add salt to taste.
Pour the marinade over the chicken and refrigerate for at least 3 hours. It’s even more convenient to prepare this dish in the evening and eat it the next day.
As a result we get meat dish- chicken - and nut sauce with the consistency of a thin jelly, which can be used with anything else if desired.
Chicken with walnuts is ready. Bon appetit!
Traditionally, a Georgian dish of chicken and walnuts is popular in Russia and the CIS. The specific, unique taste comes from Satsivi sauce. To prepare it, walnuts, garlic and suneli hops are necessarily used. Another secret of the dish is to let the ingredients brew and mix into one whole. This is what makes it different from regular fried poultry.
How to cook chicken with walnuts
Instead of chicken fillet, you can use goose or duck meat. For classic recipe It is important to choose a large bird; it is advisable not to buy chickens. Chefs do not recommend using frozen meat, as this will not create an unusual taste. The main secret of the recipe lies in the filling. To prepare it, you need to take peeled walnuts in a proportion of 2/3 of the internal volume of the bird.
The nuts are finely chopped, cilantro, parsley or dill and salt are added. You can add 2-3 drops of lemon juice, a pinch nutmeg. Then the carcass is stuffed and baked in the oven for 60 minutes. To speed up the cooking process, wrap the bird in foil. This way it will bake much faster, but will not have a golden brown, crispy crust. From time to time, poultry meat must be basted with fat or marinade residue.
Chicken with walnuts recipe
If you want to diversify daily menu or submit unusual dish guests, then chicken with nuts and garlic will become the best option. Poultry meat prepared according to the Georgian recipe is very appetizing, satisfying, and has a nutty flavor. You don't have to stick to the classic recipe; you can add your own ingredients, such as mushrooms or cheese. Whatever cooking option you choose, it will still turn out very tasty and healthy.
In Georgian
- Time: 60 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 279 kcal/100 grams.
- Purpose: for lunch, dinner.
- Cuisine: Georgian.
- Difficulty: medium.
In the arsenal Georgian cuisine there are many delicious, unusual and incredible simple recipes. The recipe for chicken satsivi with walnuts is one of them. Another name is guruli. Spices, onions and suneli hops add a special aroma. No one can do without them Georgian recipe. If you are tired of the usual recipe fried chicken, then serve this dish of national cuisine to the table.
Ingredients:
- chicken legs – 4 pcs. (600-800 g);
- walnuts – 250 g;
- hops-suneli – 3 tsp;
- wine vinegar - 2 tbsp. l.;
- garlic – 1 clove;
- onions – 1 pc.;
- salt, pepper - to taste;
- cilantro – 3 branches;
- pomegranate seeds – 40 g.
Cooking method:
- Take a large saucepan, place the hams there and pour in 2 liters of water.
- Simmer the meat over low heat for 30 minutes, add a little salt, pepper or spices.
- While the bird is cooking, prepare the sauce. Grind the walnuts in a blender or pound in a mortar. You can also use a meat grinder, but the output should be nut powder.
- Scoop out a ladleful of chicken broth and add to the sauce. Then add salt, spices and suneli hops. Add wine vinegar and another ladle of broth to the gravy. Mix all ingredients well.
- Cut the onion into half rings. Remove the boiled meat from the pan and transfer it to the frying pan. Pour oil into it, add chopped onion.
- Fry the chicken legs for 5-10 minutes until golden brown.
- Pour the nut sauce over the meat and simmer the dish for another 8 minutes over low heat. Remove when the sauce boils.
- Ready dish Place on a plate and garnish with pomegranate seeds and cilantro.
With sour cream
- Time: 60 minutes.
- Number of servings: 5-6 persons.
- Calorie content of the dish: 282 kcal/100 g.
- Purpose: for dinner.
- Cuisine: Georgian.
- Difficulty: above average.
Thanks to sour cream, the meat turns out very tender and simply melts in your mouth. Together with walnuts, the dish has a unique taste and aroma. If you are a fan of spicy food, then instead of three cloves you can put 7-8. This will add pungency and flavor to the meat. Chicken with walnuts and sour cream – gourmet dish, which will become the main decoration of any festive table.
Ingredients:
- poultry carcass – 1 kg;
- sour cream - half a glass;
- walnuts – 100 g;
- onions – 1 pc.;
- garlic – 3 cloves;
- salt pepper;
- parsley, dill or cilantro.
Cooking method:
- Rinse the chicken and chop into pieces. Rub the meat with salt, pepper and spices to taste.
- Place the meat in the pan, add cold water to the level of the edges of the chicken. Simmer covered over low heat for 50-60 minutes. During this time, all the water should boil away.
- Pour oil into the pan, increase the gas and fry for 5 minutes until golden brown.
- Add sour cream with chopped walnuts, simmer over low heat for another 5 minutes. The dish is ready.
In the oven
- Time: 60 minutes.
- Number of servings: 8-10 persons.
- Calorie content of the dish: 265 kcal/100 g.
- Purpose: for dinner.
- Cuisine: Georgian.
- Difficulty: high.
Chicken in the oven turns out much tastier than in a frying pan. Due to the steam, the meat is better soaked, the dish becomes more juicy and aromatic. The recipe isn't easy, but it's worth the time. Chicken with walnuts baked in the oven will become a real holiday treat. Guests and relatives will appreciate the efforts of the hostess, because the dish has a unique taste and aroma.
Ingredients:
- poultry carcass – 2 kg;
- walnuts – 250 g;
- honey - 2 tbsp. l.;
- butter – 2 tbsp. l.;
- ginger root – 4 cm;
- salt, pepper - to taste;
- dried mint – 1 tsp;
- greenery;
- carrot;
- cumin – 0.5 tsp.
Cooking method:
- Set aside the chicken and nuts, and mix the remaining ingredients for the marinade. The mixture of honey, butter, spices and herbs should be infused for at least 3 hours.
- Cut the chicken in half lengthwise, place on a greased baking sheet and brush with marinade.
- Cover the meat with foil and bake in an oven preheated to 180 degrees for 40-50 minutes.
- During this time, grind the nuts with a blender.
- Remove the chicken from the oven and baste with the remaining marinade and nuts. Then bake for another 20 minutes. Serve with vegetables, rice or potatoes.
With prunes
- Time: 40 minutes.
- Number of servings: 2-3 persons.
- Calorie content of the dish: 278 kcal/100 g.
- Purpose: for dinner.
- Cuisine: Georgian.
- Difficulty: medium.
IN home kitchen A very popular chicken recipe with the addition of prunes and walnuts. The cooking technology is simple, accessible, and can be done by every housewife. Most of the ingredients are always on hand in the kitchen, so the dish will not be too expensive. At the same time, it is perfect for a holiday table or dinner party. Chicken with nuts and prunes has a spicy taste and looks original.
Ingredients:
- boiled chicken breast– 500 g;
- walnuts – 90 g;
- prunes – 100 g;
- mayonnaise – 1 tbsp. l.;
- vegetable oil – 2 tbsp. l.;
- onions – 2 pcs.;
- lemon juice – 0.5 tsp;
- tomato – 1 pc.;
- salt, seasoning - to taste.
Cooking method:
- Cut the onion into half rings, fry on vegetable oil 5-10 minutes.
- Boil chicken fillet, chop it finely and place it in a frying pan.
- Fry the meat for 10-15 minutes, add salt.
- Rinse the prunes, pour boiling water over them and let sit for 15 minutes. After this, cut them into thin strips. Grind the nuts with a blender or meat grinder.
- Mix prunes, nut powder and chopped tomato, add to chicken.
- Season the dish with mayonnaise, pour lemon juice.
Video
Chicken and walnut salads are always a hit, they're easy to make and taste amazing. In such salads you can put not only white meat - breast, but also offal - hearts, liver, stomachs. Walnuts will add piquancy to your dish.
Such salads do not take much time to prepare, but there is also a more festive design - laying the ingredients in layers. Put in a little more effort and impress your guests with your culinary masterpieces.
Most often, mushrooms, pineapples, cheese, and cucumbers are added to chicken.
The only thing you have to remember is that salad is a dish that cannot be stored for a long time. Choose fresh and high-quality products.
How to make salad with chicken and walnuts - 15 varieties
Salad - just a minute! What to do if guests are already ringing the doorbell and you have no time to cook and steam? Just chop everything and mix!
Ingredients:
- Fillet smoked chicken— 250 g.
- Walnuts - 40 g.
- Hard cheese - 100 g.
- Tomatoes - 4 pcs.
- Parsley - bunch
- Garlic - 2 cloves
- Mayonnaise - 3 tbsp. spoons
Preparation:
Chop the smoked fillet and cheese into strips.
Walnuts in detail.
Cut the tomatoes into squares.
Chop parsley and garlic.
Mix all ingredients and season with mayonnaise, salt to taste.
It's time to go open the door!
This classic recipe is perfect for a quiet family dinner.
Ingredients:
- Eggs - 3 pcs.
- Chicken fillet - 120 g.
- Apples - 1 pc.
- Walnuts - 50 g.
- Onion - 1 pc.
- Cheese - 80 g.
- Mayonnaise - 100 - 150 g.
Preparation:
Prepare the ingredients for the salad and lay them out in layers. We coat each layer with mayonnaise and do not forget to add salt.
Boil the eggs, separate the white from the yolk, and grate. Place the whites in a bowl.
We divide the boiled chicken fillet into fibers and place it on the protein.
Peel the onion, grate it on a medium grater and place it in the next layer.
Peel the apple, grate it and distribute it onto the onion.
And our last layer is grated cheese. Distribute it throughout the bowl and coat with mayonnaise.
Decorate with grated yolk and chopped walnuts. Place the salad in the refrigerator for two hours to soak it in, and then enjoy the unsurpassed taste.
A hearty and high-calorie salad - a real royal dish!
Ingredients:
- Chicken fillet - 300 g.
- Onion - 1 pc.
- Walnuts - 70 g.
- Eggs - 3 pcs.
- Carrots - 2 pcs.
- Mayonnaise - 250 g.
Preparation:
Place the ingredients in layers in a transparent salad bowl.
Place the first layer boiled chicken passed through a meat grinder. Sprinkle with lightly crushed walnuts and coat well with mayonnaise.
Place the second layer of fried onions and grated protein.
The next layer is boiled grated carrots, grease it with mayonnaise.
Sprinkle grated yolk on top of the carrots and the salad is ready for the royal table.
The most delicate salad with fresh cucumber and fragrant herbs.
Ingredients:
- Chicken fillet - 300 g.
- Cucumbers - 2 pcs.
- Walnuts - 100 g.
- Prunes - 150 g.
- Eggs - 4 pcs.
- Parsley - bunch
- Hard cheese - 100 g.
- Garlic - 1 clove
- Sour cream - 150 g.
Preparation:
First you need to boil the chicken breast and eggs until fully cooked. Divide the chicken into fibers, and divide the eggs into yolk and white and carefully grate them.
Wash the cucumbers and cut into cubes.
Rinse the prunes and briefly pour boiling water over them. Then pass through a blender.
Finely chop the parsley and squeeze the garlic into it.
Crush the nuts and grate the cheese on a fine grater.
Layer the salad in layers:
The first layer is chicken,
Second layer - greens with garlic, grease with sour cream,
The third layer is prunes, sprinkle with nuts and grease with sour cream,
The fourth layer is the yolk, put cucumbers on top and brush with sour cream,
Place the final layer of egg whites and coat well with sour cream again.
If the dishes are deep, then the layers can be repeated. And then sprinkle with grated cheese and decorate with herbs and nuts.
Very nutritious but light salad. Great for breakfast.
Ingredients:
- Chicken - 150 g.
- Mushrooms - 100 g.
- Eggs - 2 pcs.
- Onion - 1 pc.
- Walnuts - 50 g.
- Cheese - 100 g.
- Garlic - 2 cloves
- Mayonnaise
Preparation:
Boil the mushrooms in salted water for 8 minutes, then fry them in a heated frying pan along with chopped onions.
Cook the chicken until fully cooked and cut into small pieces.
Grate boiled eggs, cheese and garlic on a fine grater. Mix garlic and cheese with mayonnaise.
The nuts need to be lightly fried in a dry frying pan and chopped.
Now we can take a suitable container and lay out the products, not forgetting to grease each layer with mayonnaise.
The first one is chicken
Second - eggs
Third - mushrooms fried with onions
Fourth - cheese with garlic
Fifth - sprinkle walnut.
Simple and inexpensive ingredients will help make this salad irreplaceable for you.
Ingredients:
- Potatoes - 4 - 5 pcs.
- Walnuts - 120 g.
- Eggs - 3 pcs.
- Apples - 1 pc.
- Mayonnaise - 150 g.
- Chicken fillet - 200 g.
Preparation:
Prepare everything necessary products. Boil chicken fillet, eggs and potatoes in advance and let them stand and cool.
Peel the potatoes and grate them on a coarse grater. Place potatoes on a plate as the first layer and spread with a small amount of mayonnaise.
Place finely chopped eggs on the potatoes and also brush with mayonnaise.
Grate the apple without peeling it and arrange it in a third layer.
By the way, it's best to take green apple, sweet and sour, then the salad will come out especially delicious.
Finely chop the chicken and place on the apple. Lubricate the top generously with mayonnaise.
Finally, garnish with chopped nuts.
The salad is ready, bon appetit!
The combination of chicken and pineapple will not leave anyone indifferent.
Ingredients:
- Chicken - 300 g.
- Cheese - 200 g.
- Eggs - 4 pcs.
- Onion - 1 pc.
- Mayonnaise - 250 g.
- Canned pineapples - 350 g.
- Walnuts - 100 g.
- Salt - 1 teaspoon
- Vinegar 9% - 1 teaspoon
Preparation:
Boil the chicken in salted water for 30 minutes, cool and tear into fibers.
Cool the boiled eggs, peel them and grate them on a coarse grater.
Cut the onion into small pieces, fill it with warm water and add vinegar. Let it sit for 15 minutes to marinate, then drain.
Finely chop the canned pineapple and grind the nuts in a blender.
Grate the cheese on a fine grater and start assembling the salad.
Place the chicken fillet on the bottom of the plate.
Place pickled onions on top of the fillet, followed by pineapples.
Place eggs on the pineapple and coat with mayonnaise.
Cover the entire surface of the salad with grated cheese and sprinkle with walnuts.
Before serving, refrigerate the salad for 30 minutes to make it even more flavorful.
Give free rein to your feelings and imagination, experiment!
Ingredients:
- Chicken - 400 g.
- Chicken eggs - 5 pcs.
- Cucumbers - 500 g.
- Prunes - 200 g.
- Mayonnaise - 150 - 200 g.
- Walnut - 100 g.
- Salt, black pepper - to taste
Preparation:
Garnish with green salad leaves
Straws of red bell pepper, optional.
The prunes were first washed and soaked in boiling water for 5 minutes.
Cut the cucumbers into strips and grate the eggs on a coarse grater. Finely chop the boiled chicken fillet and prunes.
Place the salad in the form in layers.
First, lay out a layer of cucumbers, then chicken. Salt, pepper, coat with mayonnaise.
Then add eggs and prunes, grease with mayonnaise again and repeat the layers.
Place nuts on top and decorate with lettuce leaves. And from straw bell pepper It will make a wonderful flower for our salad.
This salad will decorate any holiday, and pineapple and apples will give it an extraordinary piquancy.
Ingredients:
- Chicken - 300 g.
- Walnuts - 200 g.
- Apples - 2 pcs.
- Canned pineapples - 1 can
- Cheese - 300 g.
- Garlic, mayonnaise
Preparation:
Place the ingredients in layers in a transparent salad bowl.
The first layer will be boiled chicken, cut into cubes and covered with mayonnaise.
Place the next layer of apples, peeled and cut into cubes.
In a separate container, mix garlic with grated cheese and mayonnaise. Place on apples.
Cut the canned pineapple into cubes, spread over the cheese and lightly brush with mayonnaise.
Add chopped nuts as the final layer and this salad will win your heart.
Perfect for a hearty breakfast (what if you forgot to have a snack?) and for a holiday table.
Ingredients:
- Chicken breast - 2 pcs.
- Walnuts - 100 g.
- Cheese - 200 g.
- Eggs - 2 pcs.
- Grapes - 100 g.
- Salt, black pepper, bay leaf, curry.
- Sour cream, mayonnaise for dressing.
Preparation:
To save time, you need to do everything at the same time.
You need to boil the chicken, add a little bay leaf and black peppercorns. Boil until done.
Let's set the eggs to boil on the next burner. Then let it cool and grate it.
Chop the nuts, wash the grapes and cut them in half. Three cheese on a fine grater.
Chop the fillet into cubes and fry in a frying pan for 5 - 7 minutes. Don't forget to add salt and curry at the end.
The salad is layered, so the ingredients need to be laid out sequentially, spreading all the layers with sauce, sprinkling with a small amount of chopped nuts, and salt to taste.
For the sauce, mix sour cream and mayonnaise in a 1:1 ratio.
The first layer is half the fried meat, sauce,
Second layer - half of the chopped nuts,
Third layer - half of the grated cheese,
The fourth layer is half the crushed eggs.
Repeat all layers. On the last layer, greased with sauce, place the grape halves, cut side down.
Place the salad in a cold place for 3 hours so that it is properly soaked.
Serve the salad chilled. Grapes not only play the role of decoration, but also add piquancy to the salad in combination with aromatic chicken.
The combination of chicken, mushrooms, walnuts is a win-win option to win the hearts of your loved ones.
Ingredients:
- Chicken - 150 g.
- Mushrooms - 200 g.
- Onion - 2 pcs.
- Potatoes - 4 pcs.
- Cheese - 100 g.
- Garlic - 2 cloves
- Mayonnaise - 3 tbsp. spoons
- Walnuts - 50 g.
Preparation:
This salad consists of layers, each of which must be coated with mayonnaise and garlic.
First, distribute the boiled fillet, cut into strips, onto a dish.
Place boiled potatoes, grated on a coarse grater, on top of the chicken.
The next layer is to place finely chopped fried onions, and fried mushrooms on it.
Spread the grated cheese in the last layer and sprinkle with ground walnuts.
All! You are ready to conquer with your culinary delights.
A chic salad with pickled onions and cucumbers - what could be better for the perfect feast?
Ingredients:
- Chicken fillet - 3 pcs.
- Pickled cucumbers - 2 pcs.
- Onion - 1 pc.
- Walnuts - 1 cup
- Oliya - 2 tbsp. spoons
- Chicken eggs - 2 pcs.
- Mayonnaise - 4 - 5 tbsp. spoons
- Ground black pepper, salt - to taste
- For the marinade:
- Apple vinegar- 2 tbsp. spoons
- Sugar - 2 tbsp. spoons
- Boiling water - ½ cup
Preparation:
First, let's prepare the products.
The onion needs to be cut into half rings, pour boiling water over it and leave to steep for 10 - 20 minutes, so the bitterness will come out.
Pour the marinade over the onions and marinate for 20 - 30 minutes. Cut the fillet into cubes and fry under a closed lid over low heat until cooked. Pickled cucumbers and boiled eggs cut into strips. Do not chop the walnuts too much. Strain the marinade from the onions and mix all the products in a salad bowl, grease with mayonnaise. This is such a tasty and light salad we got.
An excellent appetizer for a family dinner or holiday table.
Ingredients:
- Chicken - 300 g.
- Prunes - 20 pcs.
- Garlic - 2 cloves
- Peeled walnuts - ½ cup
- Lemon juice - 1 tbsp. spoon
- Mayonnaise
Preparation:
For the sauce, mix finely chopped garlic with mayonnaise and freshly squeezed lemon juice. Add salt to taste.
Boil the chicken fillet and chop into small cubes.
Wash the prunes and cut into strips.
Do not chop the walnuts too much.
Mix all salad ingredients and season with sauce. Place the finished salad in a cool place for 2 hours.
What lady would refuse a bracelet? What if it is also edible?
Ingredients:
- Beets - 2 pcs.
- Potatoes - 4 pcs.
- Carrots - 4 pcs.
- Eggs - 2 pcs.
- Walnuts - 2 tbsp. spoons
- Onion - 1 pc.
- Chicken - 300 g.
- Pomegranate - 3 pcs.
- Mayonnaise - 200 g.
- Black ground pepper- ¼ teaspoon
- Salt - ¼ teaspoon
Preparation:
Place a glass in the middle of the dish, bottom up, and layer the ingredients around it.
Grate the boiled potatoes, coat them with mayonnaise and place them on the bottom of the dish, salt and pepper them.
In the next layer, spread half of the grated boiled beets, grease with mayonnaise, and add salt.
Place half of the boiled finely chopped chicken on the nuts, grease it with mayonnaise and sprinkle with pepper and salt.
Distribute the fried onions and boiled crumbled eggs in the next layers, grease with mayonnaise and again add a layer of the remaining chicken.
We make the last layer from the remaining beets smeared with mayonnaise. Decorate the top with pomegranate seeds.
The final touch is to carefully pull the glass out of the middle and our salad is ready!
Dedicated to cheese and mushroom lovers!
Ingredients:
- Chicken fillet - 250 g.
- Butter - 200 g.
- Onion - 1 pc.
- Eggs - 1 pc.
- Dutch cheese - 100 g.
- Garlic - 2 cloves
- Mozzarella - 50 g.
- Walnuts - 80 g.
- Potatoes - 1 pc.
- Mayonnaise - 1 package
- Boil chicken, potatoes and eggs.
- Grate potatoes, cheese and eggs onto a fine grater.
Preparation:
Chop the chicken fillet into small cubes.
Homemade pickled mushrooms (if you don’t have your own, take fresh champignons or oyster mushrooms) fry with onions in oil.
Chop the garlic and grind the nuts in a blender.
Lay out in layers, adding a little mayonnaise to each ingredient.
We start with potatoes and place chicken on it.
The next layer is eggs, followed by fried mushrooms and onions.
Spread the cheese and garlic over the mushrooms and cover them all with nuts, pressing them lightly.
In Georgian - this is an excellent option for the menu of a resident of any country. It tastes tender, has a fragrant sauce, and also contains a lot of spices. This dish is prepared different ways, so everyone can find their own option. This chicken cooks quite quickly. However, some recipes imply that the meat must then be infused.
Chicken with walnut sauce
The Georgian dish of chicken with walnuts is often called satsivi. For a specific recipe take:
- kilogram of chicken;
- two heads of onions;
- a teaspoon of flour;
- two tablespoons of butter;
- a bunch of cilantro;
- four cloves of garlic;
- a glass of peeled walnuts;
- a teaspoon of ground coriander;
- the same amount of khmeli-suneli;
- half a teaspoon of saffron;
- one and a half tablespoons white wine vinegar;
- salt, different types pepper to taste.
As you can see, many spices add their own taste and aroma to the dish. Satsivi is prepared first from whole chicken, and only then, in the process, rid it of bones.
How to cook satsivi: recipe description
First, wash the chicken and trim off excess fat. Place in a pan of water and cook for about thirty minutes, after which the chicken is removed. Leave the broth aside; it will be useful for sauce for Georgian chicken with walnuts.
The slightly cooled carcass is thoroughly greased with half a tablespoon of butter on all sides. Place on a baking sheet. Preheat the oven to two hundred degrees and send the chicken there for twenty minutes. Periodically, the carcass is turned over and poured with the secreted fat.
Now start preparing the sauce for Georgian chicken with nuts. Peel the onion and chop it very finely. Heat the remaining oil in a frying pan and fry the onion for seven minutes. Add the flour, stirring, and cook the onion for a couple more minutes. Pour in the broth and stir.
Peeled nuts are crushed using a blender. Add all the spices and mix again. Pour the nut mixture into the broth, add vinegar and heat for about seven minutes, but do not let it boil.
The chicken is cleaned of bones and skin. Cut the meat into cubes, add to the sauce and heat all the ingredients together for five minutes. The cilantro is washed and chopped. Peel the garlic and crush it with the flat side of a knife. Everything is put to chicken meat with sauce. They mix. Georgian chicken with nuts is served cold after it has been left in the refrigerator for an hour. If necessary, you can change the amount of nuts, making the sauce thicker or, conversely, thinner.
Chicken with nuts: Georgian dish
Another version of satsivi is also tasty, but it is more spicy. To prepare it, you need to take:
- one chicken weighing one and a half kilograms;
- five onions, large;
- a head of garlic;
- 600 grams of walnuts;
- half a chili pepper;
- a tablespoon of corn flour;
- the same amount of white wine vinegar;
- five black peppercorns;
- the same number of cloves;
- a couple of teaspoons each of saffron and coriander;
- ground cinnamon - a pinch;
- cilantro - a large bunch;
- salt.
This dish comes out even more spicy and aromatic. The quantity is enough not only for the family, but also for guests.
Cooking chicken in sauce
Place the chicken in a pan, pour water so that it covers the carcass. When the water boils, remove the foam. Lightly add some salt to the broth. As a result, the chicken is cooked for about forty minutes. The floating fat is removed from the broth and transferred to a saucepan. The finished chicken is removed and the broth is filtered. It will be needed for the sauce.
The cooled meat is cut into pieces. You can remove the bones, or you can leave them. Then cover the pieces with film and leave it like that for a while.
How to prepare the sauce?
Peel the onion and finely chop it. You can also grind it using a blender. Heat a saucepan with chicken fat and add onions. Leave the heat to minimal, simmer the onion for about fifteen minutes, stirring. It shouldn't turn brown. Waiting for it to become soft. Remove from the stove.
Cut the hot pepper into pieces and remove the seeds. Garlic is peeled and cut. Place it in a mortar along with the pepper and, adding salt, crush it.
Place nuts, peppercorns and cloves in a blender and grind everything. Add the rest of the spices and flour.
Broth is poured into the nuts to make a paste. Add garlic and pepper and mix the base for the chicken sauce with Georgian nuts. Place the saucepan with the remaining broth on the fire, bring to a boil and reduce. Add the nut mixture in portions, stirring. The sauce is heated, but not allowed to boil. When everything is in the saucepan, add onions and chicken. Mix and cook for another five minutes. Season with chopped cilantro and vinegar. Put it in the refrigerator. Chicken with nuts from a Georgian chef often turns out to be especially flavorful. In order for this dish to fully infuse, it is removed in the cold for several hours. Then any housewife can make such a dish.
Chicken with tomatoes and nuts
Delicious sauce based on walnuts, they are made not only with broth. Thus, Georgian-style chicken chakhokhbili with nuts is a combination of tender meat, nuts and tomatoes. For preparation you usually take:
- kilogram of chicken, you can take any part - both the whole carcass and, for example, legs;
- 600 grams of tomatoes;
- a glass of peeled nuts;
- five cloves of garlic;
- two onions;
- 50 grams of butter;
- a couple of bay leaves;
- a bunch of greens, preferably cilantro;
- a little chili pepper, ground or fresh.
You can also add any spices to your taste.
Cooking tender meat
You should start by peeling the tomatoes. To do this, wash them, cut them crosswise, pour boiling water over them and keep them there for a couple of minutes. Then pry up the skin at the cut site and remove it from the tomato.
The chicken is washed and cut into pieces. Stew in a saucepan with butter and finely chopped onion. After this, pour all the ingredients with water so that the meat is covered and cook until the chicken is cooked.
Nuts are crushed using a meat grinder or blender. Add the tomato pulp and chop it too. Pour the mixture of tomatoes and nuts over the chicken, mix everything and let it boil. Cook for another five minutes. Add finely chopped herbs and garlic. Allow to boil again, then cover with a lid and remove from heat. Served tender chicken V tomato sauce with walnuts both hot and cold.
Option with tomato paste
For this variation of the recipe you need to take:
- kilogram of chicken;
- six onions;
- two tablespoons of tomato paste;
- 300 grams of peeled walnuts;
- a bunch of cilantro;
- a little salt;
- three teaspoons of utskho-suneli;
- a tablespoon of Svan salt;
- Bay leaf.
You will also need a thick bottom pan to simmer the chicken in the sauce.
Cooking delicious chicken
The chicken is cut into portions, placed in a pan and filled with water so that the meat is completely covered. Cook covered for twenty minutes, pour the broth into a separate container and filter.
The chicken is left in the pan and simmered over low heat. Prepare the onion and chop it finely. Walnuts are finely chopped using a knife or meat grinder. Finely chop the cilantro. The broth is poured into the chicken and mixed. Add tomato paste, onions and nuts. Leave out the bay leaf. Add spices. At the very end, add fresh herbs.
The amount of broth can be adjusted to ensure the dish is thick enough and the sauce rich.
Chicken in nut sauce is a traditional Georgian dish. You can prepare it at home, knowing the secrets. Some people like to add ripe tomatoes, which make the dish elegant. And someone loves thick sauce from onions and nuts. Also some dishes are served differently. For example, satsivi is served cold as an appetizer. But Chakhokhbili is hot.
Chicken stewed with walnuts in a frying pan is another opportunity to diversify the menu by preparing a hearty and very tasty meal for your loved ones. delicious dish. The meat turns out tasty, with an unusual nutty taste. Prepare it, I’m sure you’ll like it. My family is delighted with this dish.
Ingredients
To prepare chicken stewed with walnuts in a frying pan, you will need:
chicken meat (I have thighs) - 0.5 kg;
salt - to taste;
water - 1/3 cup;
ground black pepper - to taste;
mixture of Italian herbs - 1 tsp;
dill - a bunch;
carrots - 1 pc.;
tomato - 1/2 pcs.;
walnuts - 3-4 tbsp. l.;
vegetable oil - 1 tbsp. l.
Cooking steps
Wash the chicken parts, dry with a paper towel and fry in vegetable oil on both sides until golden brown for 6-7 minutes.
Send walnuts there (I didn’t chop the nuts, I like them better when they are whole, but this is optional, you can chop them a little with a knife). Fry for another 2-3 minutes.
Then add water, if necessary, add more spices. Cover and simmer the chicken and walnuts over medium heat until the liquid has completely evaporated, about 8-10 minutes, stirring occasionally.
Divide the chicken with walnuts into serving bowls and serve hot.
Bon appetit!
