Satsivi (Georgian Chicken with Walnut Sauce) Recipe

Name: Satsivi (Georgian Chicken with Walnut Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces, weight Brown Or Wild Rice; 1 cup Walnuts; 3 cloves Garlic, Minced; 1 teaspoon Khmeli Suneli Seasoning (see The Recipe On My Blog); 1 teaspoon Dried Tarragon, Or 1 Tablespoon Freshly Chopped; 1 teaspoon Turmeric Powder, Or 1 Tablespoon Freshly Ground; 3 Cloves, Ground; 1/2 teaspoons Cinnamon; 1/2 teaspoons Ground Coriander; 4 Threads Saffron; 1/2 teaspoons Black Pepper; Salt; 1 cup Chicken Broth, Divided; 2 teaspoons Tahini Paste (optional); 1 Tablespoon White Wine Vinegar; 3 Chicken Breasts, Boiled And Diced; 10 ounces, weight Kale

Servings: persons

10 ounces, weight Brown Or Wild Rice
1 cup Walnuts
3 cloves Garlic, Minced
1 teaspoon Khmeli Suneli Seasoning (see The Recipe On My Blog)
1 teaspoon Dried Tarragon, Or 1 Tablespoon Freshly Chopped
1 teaspoon Turmeric Powder, Or 1 Tablespoon Freshly Ground
3 Cloves, Ground
1/2 teaspoons Cinnamon
1/2 teaspoons Ground Coriander
4 Threads Saffron
1/2 teaspoons Black Pepper
Salt
1 cup Chicken Broth, Divided
2 teaspoons Tahini Paste (optional)
1 Tablespoon White Wine Vinegar
3 Chicken Breasts, Boiled And Diced
10 ounces, weight Kale

1
Boil rice according to instructions on the package.
2
Drain.
3
In the meantime, process walnuts using a food processor or an immersion blender until evenly ground.
4
Add minced garlic, khmeli suneli, tarragon, turmeric, cloves, cinnamon, coriander, saffron, black pepper and a pinch of salt.
5
Pour about 1/4 cup chicken broth, tahini paste (optional) and white wine vinegar and mix well.
6
In a pot, heat remaining chicken broth over medium heat.
7
When the broth is warm, gradually add the walnut mixture, stirring constantly.
8
Bring to a boil, add diced chicken breast and cook for about 10 minutes over medium-low heat, stirring occasionally.
9
In the meantime, roughly chop kale and sprinkle with 1-2 pinches of salt.
10
Massage kale for a minute until soft and dark.
11
Serve satsivi over layers of kale and rice and season to taste.
12
Enjoy!
13
Note: Adjust the consistency of the sauce by adding more chicken broth if its too thick or a bit of flour (start with 1 teaspoon) if its too liquid.

1253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 10 ounces, weight Brown Or Wild Rice, 1 cup Walnuts, 3 cloves Garlic, Minced, 1 teaspoon Khmeli Suneli Seasoning (see The Recipe On My Blog), and more.

Yes, Satsivi (Georgian Chicken with Walnut Sauce) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Satsivi (Georgian Chicken with Walnut Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions