Savory (greens)
Water
Sauce:
Sour cream
Wheat flour
Mass of sauce
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Prepared chicken carcasses are cut into pieces weighing 30-40 g, fried, poured with hot water, sauteed onions, cut into half rings, sour cream sauce are added and simmered for 15-20 minutes. 5-10 minutes before readiness add chopped walnuts and garlic, salt, pepper, finely chopped parsley and savory.
For the sauce, sifted flour is lightly sautéed in fat, cooled to 60-70 °C, combined with sour cream brought to a boil, stirred, salt and pepper are added, boiled for 3-5 minutes, filtered.
When on holiday, the dish can be decorated with parsley.
507. Fried poultry or rabbit with tomato and mushroom sauce
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or chicken |
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or broiler chicken |
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or turkey |
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or goose |
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or duck |
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or rabbit |
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Roasted poultry and rabbit are cut into portions. When leaving, garnish, pour over tomato sauce with mushrooms and sprinkle with finely chopped garlic mixed with parsley.
Side dishes - steamed rice; steamed rice with tomato; fried potato; zucchini, fried eggplant.
508. Chicken stuffed with offal, Tatsin style
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Chicken |
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Processed chicken by-products (heart, gizzard, liver) |
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1/4 pcs. |
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Weight of minced meat |
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Weight of semi-finished product |
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Weight of finished chicken |
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Garnish №№, |
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Parsley ( greenery) |
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* The numerator indicates the net mass of processed offal, the denominator indicates the mass of cooked offal.
The prepared chicken carcass is simmered with the addition of butter or margarine. Then the poached chicken carcass is filled with minced meat and fried in the oven for 15-20 minutes.
For minced meat, processed chicken by-products (heart, stomach, liver) are poured with hot water and cooked at low boil until tender. 5-10 minutes before the end of cooking, add salt and peppercorns. The boiled offal is cooled, cut into small cubes, eggs, sifted flour, salt are added and mixed.
The finished chicken is cut into portions.
When leaving, garnish and sprinkle with finely chopped parsley. Side dishes - crumbly buckwheat porridge or boiled rice.
509. Chicken gourmet (chicken zrazy fried in dough - Tatar national dish)
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Chicken |
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1/4 pcs. |
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Green onion |
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Dough: |
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Wheat flour |
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1/2 pcs. |
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Garnish: |
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Garnish №№, |
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Fresh cucumbers |
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or pickled |
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or canned |
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Garnish weight |
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* Pulp with skin.
Raw chicken flesh (with skin) is passed through a meat grinder along with internal fat, then combined with bread soaked in milk, salt and pepper are added, mixed, passed through a meat grinder again and beaten out. Flatbreads (2 pieces per serving) 10 mm thick are formed from the cutlet mass, minced meat is placed in the middle, the edges are connected and the products are given an oval shape.
For minced meat, combine chopped boiled eggs with chopped green onions, add salt, margarine and heat.
For the dough, add sifted flour to warm milk (20-30 °C), stir so that there are no lumps, add vegetable oil, egg yolks, salt and leave for 10-15 minutes. Before frying, add whipped whites to the dough and stir.
The formed products are dipped in dough, deep-fried until a crispy crust is formed and cooked in the oven.
Serve zrazy (2 pieces per serving) with fried potatoes (boiled or raw) and vegetables.
510. Rabbit stewed in sour cream sauce
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* The numerator indicates the net mass of the rabbit, the denominator indicates the mass of the fried rabbit.
The processed rabbit carcass is cut into portions, sprinkled with salt and fried. The fried pieces of rabbit are placed in a saucepan, poured with sour cream sauce, covered with a lid and simmered in the oven until done.
When leaving, garnish and pour over the sauce in which the rabbit was stewed.
Side dish - fried potatoes (raw).
511. Deep-fried poultry or rabbit
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or chicken |
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or rabbit |
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1/8 pcs. |
1/10 pcs. | |||||
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, of course, is cooked, 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 of 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 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 a meat dish - chicken - and a nut sauce with the consistency of a thin jelly, which can be used with something else if desired.
Chicken with walnuts is ready. Bon appetit!
Satsivi or chicken in nuts with garlic has long gained popularity in the European part of our countries and has acquired a truly international character, along with kharcho soup and shish kebab. Historically, two branches of culinary traditions developed on the territory of Georgia - Western and Eastern, and they persist to this day. The differences are in the diet, for example, Eastern Georgians eat wheat bread, while Western Georgians prefer mchadi - flatbreads made from corn flour, baked in a tyndyr. In addition, in the Eastern Territories, meat dishes are mainly prepared from beef and lamb. In Western countries, they prefer poultry - chickens and turkeys. We’ll tell you how to cook satsivi – delicious chicken with nuts – in our culinary master class.
Recipe information
Cuisine: Georgian.
Total cooking time: 1 hour
Number of servings: 8-10 .
Ingredients:
- domestic chicken carcass – 1 piece
- garlic – 1-1.5 heads
- walnuts – about 300-400 g
- seasoning for satsivi
- saffron
- Bay leaf.
Cooking satsivi
First you need to prepare the chicken carcass for subsequent processing - cut it into portions, rinse thoroughly under running water. to help you. Separate the large bones of the chest and wings and set to cook for 35-40 minutes.
At this time, salt the rest of the chicken, place it in a deep frying pan or baking sheet and put it in the oven for 40-45 minutes at a temperature of 250-270 degrees.
While the chicken is baking and the broth is simmering, you can start preparing the sauce. Peel the garlic.
Peel the nuts; if you value your time, you can use ready-made peeled walnuts.
We pass the nuts and garlic through a meat grinder to obtain a homogeneous paste.
Add a tablespoon of satsivi seasoning to the nut-garlic mixture.
Pour in ¼ cup of chicken broth and add half a tablespoon of saffron, it is this that later gives the broth a yellowish tint, and the taste will suffer without it.
By this time the broth should already be cooked. We take out the wings and chicken bones from it. Place the mixture of walnuts, garlic and seasonings into the hot broth.
Stir thoroughly and add bay leaf.
Remove portioned chicken pieces from the oven. They should be well-done with golden skin.
Place them in the prepared sauce made from chicken broth and nut-garlic mixture. Place on the fire and bring to a boil again. As soon as the sauce boils, turn off the stove, and Georgian chicken satsivi is ready.- Chicken with nuts is a very high-calorie dish, as is most of the entire diet of Georgians. Therefore, satsivi can be served as a separate dish, both hot and cold, or you can prepare a side dish of rice or mashed potatoes. In any case, your household will appreciate your culinary masterpiece.
Recipe for chicken with garlic and walnuts
- This dish can rightfully be called festive. Ossetian chicken with garlic and nuts It has a very piquant taste and dizzying aroma. If you want to surprise your relatives or friends with your culinary skills, then cook for the holiday table chicken with garlic and nuts
- Process the chicken carcass, rinse under cold running water and chop into pieces of 40 - 50 grams
- Heat the oil in a flat-bottomed cast iron cauldron or roasting pan. Turn the heat to low and add the chicken pieces.
- Fry the meat until half cooked
- Chop the onion and add the prepared meat to the floor and continue frying until the onion turns golden brown.
- Pour hot sour cream over the fried meat and onions and cover with a lid and simmer over low heat for 5 - 8 minutes.
- While the meat is stewing, we will crush the garlic and walnuts in a mortar. Mix until smooth
- Now add a mixture of nuts and garlic, hot capsicum, thyme, ground pepper and salt to the stew
- Bring the dish to a boil and remove from heat. Chicken with garlic and nuts in Ossetian style ready
- Place the aromatic and juicy pieces of chicken on a wide plate, pour the resulting spicy sauce (in which the meat was stewed) on top, sprinkle with fresh finely chopped herbs and serve together with one of the Ossetian pies, for example Ossetian pie with fresh cheese. Everyone sitting at the table will be delighted with your culinary abilities
If you want to diversify your menu and cook poultry in a new way, then this chicken nut recipe is perfect for that. This dish is a little reminiscent of satsivi, although it is much simpler to prepare, but it still turns out great. This chicken has a very pleasant taste, it is very tender, juicy and aromatic. I have cooked it more than once and came to the conclusion that for the nut sauce it is best to use a mixture of different nuts - walnuts, peanuts, pistachio and pine. You need literally a little bit of each type and the aroma, as well as the taste of the entire dish, will be indescribable. I would like to note that such chicken can rightfully be considered a festive dish; usually guests always rate it with the highest score.
Ingredients:
- chicken - about 600 g
- 1 tbsp soy sauce
- salt, pepper, seasonings to taste
- 30 ml
- 20 ml tomato paste or ketchup
- 20 ml sour cream
- about 100 - 150 grams of nuts
- 2 cloves garlic
- greenery
- 40 ml vegetable oil for frying
Cooking method
Salt portioned pieces of poultry a little and pour soy sauce over them, let them sit for 30 minutes.
Then fry them in vegetable oil in a heated frying pan over high heat for a few minutes on all sides - they should have a golden, appetizing crust.
To prepare the nut sauce, chop the nuts (I just put them in a plastic bag and roll them well with a rolling pin) and mix them with mayonnaise, tomato paste and sour cream. Add a little salt and pepper, if desired, add aromatic seasonings and add water so that we have about 250 ml.
Pour it over the fried chicken and simmer it under the lid over low heat for 35 - 40 minutes until the chicken meat is cooked and soft.
