Chicken Satsivi, Deep and thick soup
Chicken Satsivi doesn’t smell bad because it contains various spices. Also, these spices deepen the flavor of the meat. Lots of ingredients are used, but it doesn’t matter if you don’t have everything. Make Chicken Satsivi using what you have!
Ingredients
- 1 small chicken (2 ½ lb/1 kg)
- 2 tablespoons coriander seed
- 1 bayleaf
- 1 teaspoon khmeli suneli (optional)
- 1 large carrot
- 2 sprigs parsley
- cayenne to taste
- 2 ½ pints (1 litre) cold water
- 1 teaspoon ground black pepper
- Salt to taste
- 4 tablespoons chicken fat/butter
- ¼ teaspoon cinnamon
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh dill
- 3 large onions
- 10 small whole heads garlic
- 4 oz (120 g) walnuts
- 2 teaspoons vinegar
Details
Serves: 8
Method
Step 1
Place chicken, bay leaf, carrot, parsley sprigs, water and salt to taste in a large stock pot. Bring to the boil, skimming any froth that rises to the surface.
Simmer, covered, for 1 hour, then remove the chicken to a large sieve and let it drain. Reserve the broth, measuring out 1½ pints (850 ml). Preheat oven to 210°C/425°F/Gas 7.
Place the chicken on a baking sheet and roast until skin is glazed. Set aside to cool, then bone and separate the meat into good sized chunks.
Step 2
In a large frying pan melt 4 tablespoons butter – chop the onions and saute in fat till soft and transparent. Meanwhile peel the garlic and grind in a mincer or magimix.
Grind the walnuts. Finely crush the coriander seed. When the onions are ready add the garlic, nuts and coriander then stir in the remaining spices and herbs. Stir in the vinegar and blend well.
In a steady stream add the reserved chicken broth. Simmer the mixture for 10 minutes then add the chicken Pieces. Simmer 5 minutes more.
Step 3
Remove the satsivi from the heat and transfer to a serving dish. Chill well before serving. Garnish with minced fresh coriander, if desired.