How to cook satsivi from chickens in a multicooker

Satsivi is a traditional Georgian nut-based sauce. It has the characteristic sharp taste of mountain herbs and is used to prepare many dishes. It should be borne in mind that when the conversation about the preparation of satsivi comes in, they do not always mean the sauce. Exactly the same name has meat, cooked with its use. A bird is commonly used, namely a chicken, but it can also be quail and goose. However, real gourmets believe that a turkey is best and only in extreme cases it can be replaced by chicken. As a heat treatment, you can use the process of baking or stewing. Recently, thanks to the development of kitchen appliances, the easiest way to cook satsivi in ​​a slow cooker.satsivi from chickens

Ingredients:

  • chicken - 1 pc;
  • onions - 2 pcs;
  • garlic - 7 cloves;
  • hops-suneli - 2 tsp;
  • saffron;
  • nuts - 300 g;
  • cilantro - 1 bundle;
  • adjika of herbs - 1 tbsp. l .;
  • flour - 1 tbsp .;
  • lemon - 0.5 pcs.

Device selection

A very important step in cooking is the choice of kitchen appliances. The fact is that such a device as a multicooker has certain programs and modes, but each particular company adjusts them in accordance with its standards. That is why the recipe of satsivi from chickens is selected for a specific device. In this case, the Panasonic multicooker, model SR-TMH18, was used. Satsivi in ​​a slow cooker

Baking Mode

To begin with, finely chop the onion, which is placed in the pan of the device along with a small amount of vegetable oil. Then the mode "Baking" is activated, on which the contents are fried to golden brown. Then add the chicken, which was pre-cut into small pieces. It is prepared for another ten minutes.

Mode "Quenching"

Next, satsivi from chickens are transferred to the mode of "quenching" and pour water. At this moment the dish is salted and pepper. In this mode, it should cook 80 minutes, but for now make a special dressing of nuts.

cooking satsivi

Sauce

For this it is necessary to chop nuts very carefully. After that, they add squeezed garlic and cilantro. For better mixing, it is best to use a blender or a meat grinder with a fine mesh, since the chicken sauce for satsivi must be completely uniform.

Second quenching

After 80 minutes have passed since the chicken was laid, open the lid of the device and take out the meat. At this moment a mixture of nuts, hops-suneli, saffron, adjika and salt is added to the broth. Then the lid is closed again and cooked on the “Quenching” mode for another half hour.

The final stage

After cooking, add a little flour and lemon juice to the sauce. Next satsivi from chickens should insist. To do this, the meat is separated from the bones and spread in deep forms. After that, it is poured with cooked sauce to cover the chicken. As such, it is allowed to cool. Then put the plates in the refrigerator, where Satsivi should be four hours. You should not put the dish in the cold until it is completely cooled, otherwise the sauce may peel off. They serve the dish as the main dish and in exactly the same way as it froze. In fact, it will strongly resemble jelly, but it will get its taste.

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