Chicken in Georgian Walnut Sauce

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This iconic Georgian dish features tender poached chicken draped in a velvety, richly spiced walnut sauce. Traditionally served at room temperature or chilled, the sauce gets its signature depth from toasted walnuts, garlic, fresh cilantro, and the warm, earthy notes of blue fenugreek. It is the centerpiece of the Georgian supra (feast table) and is even more flavorful the next day.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 42 gFat
• 6 gSaturated Fat
• 13 gCarbs
• 5 gFiber
• 3 gSugar
• 38 gProtein
• 720 mgSodium
• 680 mgPotassium
• 130 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the chicken

• 1 whole chicken (about 4 lb), cut into 8 pieces
• 1 large yellow onion, halved
• 2 bay leaves
• 1 tsp black peppercorns
• 2 tsp salt

For the walnut sauce

• 2 1/2 cups shelled walnuts, lightly toasted
• 1 large yellow onion, finely chopped
• 6 cloves garlic, minced
• 1 cup fresh cilantro, chopped plus extra for garnish
• 2 tsp ground blue fenugreek (or dried fenugreek leaves)
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 3 cups warm chicken broth, divided
• 2 tbsp white wine vinegar
• 1 1/2 tsp salt, or to taste
• 1/4 tsp black pepper

Directions

1. Place the chicken pieces in a large pot with the halved onion, bay leaves, peppercorns, and salt. Cover with cold water by 1 inch, bring to a gentle boil, then reduce heat and simmer uncovered for 35-40 minutes until the chicken is cooked through and tender.
2. Remove the chicken and strain the broth, reserving 3 cups. Let the chicken cool, then remove the skin and bones (if desired) and arrange pieces in a wide serving dish.
3. Meanwhile, pulse the toasted walnuts in a food processor until finely ground but still slightly textured. Add the garlic, cilantro, blue fenugreek, coriander, turmeric, and cinnamon, then drizzle in 1 1/2 cups of the warm broth and process to a thick, smooth paste.
4. In a saucepan, sauté the chopped onion in a splash of the warm broth over medium heat for 8-10 minutes until translucent and soft, adding more broth as needed to keep it from browning.
5. Stir the walnut paste into the onions along with the remaining warm broth and the vinegar. Cook over low heat for 10-12 minutes, whisking constantly, until the sauce thickens to the consistency of warm heavy cream. Do not boil.
6. Season the sauce with salt and pepper, then taste and adjust the vinegar for a bright, balanced finish. The sauce should be rich, savory, and slightly tangy.
7. Pour the warm walnut sauce evenly over the chicken pieces, turning to coat. Garnish with extra cilantro, cover, and refrigerate at least 4 hours or ideally overnight so the flavors meld.
8. Serve chilled or at room temperature, spooning extra sauce over each portion. Offer fresh bread or mchadi (cornbread) on the side.

Cook’s Notes

• True Georgian satsivi is served cold or at room temperature, and the flavors deepen dramatically after resting overnight in the fridge.
• Blue fenugreek (utskho suneli) is the signature spice; if unavailable, use regular fenugreek leaves at half the amount and add a pinch of dried savory.
• Do not let the walnut sauce boil once it is combined – high heat can make walnuts taste bitter and turn the sauce grainy.
• Toast the walnuts in a dry skillet over medium heat for 4-5 minutes before grinding to amplify their nutty, sweet flavor.
• For the silkiest sauce, strain the finished walnut mixture through a fine-mesh sieve before pouring it over the chicken.

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