Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Chicken Satsivi
- add review
- #6134
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
2 pounds chicken breasts with bone, well rinsed and patted dry
2 pounds chicken thighs, well rinsed and patted dry
2 quarts chicken stock or canned broth
Sauce
3 1/2 cups walnut pieces
10 cloves garlic, coarsely chopped
1 large bunch fresh cilantro, stems removed
1 small dried chile pepper, chopped
1/2 teaspoon coarse kosher salt
3 tablespoons unsalted butter
3 large onions, finely chopped
1 tablespoon all-purpose flour
6 cups hot stock from cooking the chicken
3 large egg yolks
3/4 teaspoon sweet Hungarian paprika
1/4 teaspoon cayenne pepper, or more to taste
1/2 teaspoon ground fenugreek
3/4 teaspoon ground coriander
1 pinch ground cinnamon
3/4 teaspoon ground turmeric
1/2 teaspoon dried tarragon
salt to taste (optional)
3 tablespoons white vinegar
walnut pieces for garnish
cilantro sprigs for garnish
directions
Combine the chicken and the stock in a large soup pot. Bring to a boil and skim off the foam as it rises to the top. Reduce the heat to low and simmer, covered, until the chicken is cooked, about 45 minutes. Strain out the chicken, reserving 6 cups of the stock for the sauce. Cool the chicken until manageable, then remove and discard the skin. Remove all the meat from the bones and shred the meat into medium-size pieces. Set aside.
To make the sauce, finely grind the walnuts, garlic, cilantro, and chili pepper with the coarse salt in a food processor. You will probably have to do this in batches. Set aside. Melt a butter in a large Dutch oven over medium heat. Add the onions and saute until they just begin to color, about 8 to 10 minutes. Stir in the flour and cook, stirring for one minute more. Gradually stir in the chicken stock. Let simmer for 5 minutes without boiling.
Turn the heat down to low and gradually add the ground walnut mixture, stirring with a wooden spoon. Let simmer for 3 to 4 minutes. Whisk the egg yolks in a small bowl, then stir in about a ladleful of the simmering mixture. Whisk the yolks into sauce. Add all of the spices, the tarragon, and salt, and let simmer without ever allowing the sauce to boil, about 10 minutes. Off the heat, stir in the vinegar.
Add the reserved chicken to the sauce and stir to coat. Cool to room temperature, cover, refrigerate overnight.
To serve, remove from the refrigerator about 20 minutes before serving and carefully stir. Place the satsivi in a large serving bowl and garnish with walnut pieces and cilantro sprigs.
added by
clammers
nutrition data
598 calories, 42 grams fat, 14 grams carbohydrates, 45 grams protein per serving. This recipe is low in carbs.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
March 12, 2012
This recipe is great indeed. In fact, I cooked it many times. Except you forgot to credit the source - Anya von Bremzen and John Welchman, and their book Please To The Table.
September 29, 2005
A great recipe, except for that the person who wrote it forgot to include the amount of walnut needed to make the walnut sauce!