Satsivi is a typical Georgian poultry recipe. It’s a dish that’s served in a rich, nut-based sauce that is usually served cold but is equally popular when served warm. Ideally, it’s preferable to use turkey parts which are “on the bone” to make a flavourful stock.
- 1 turkey breast with or without the bone
- 1 carrot
- 1 onion
- 4 cloves
- 1 celery branch
- 2 bay leaves
- 1 tsp peppercorns
- 4 Tbsp stock fat OR vegetable oil
- 2 large onions, chopped
- 2 Tbsp marigold petals
- 2 Tbsp khmeli suneli
- 2 Tbsp cinnamon
- 1 tsp pepper
- Ground Cayenne, to taste
- 4 cups Walnuts
- 4 garlic cloves
- 4 Tbsp wine vinegar
- Salt to taste
- 3 Tbsp nut oil (opt.)
Place the turkey breast in a large casserole and cover with cold water. Bring to a boil and skim. Add the carrot, the colve-picked onion, celery branch, bay leaves and peppercorns.
Reduce the heat and simmer lightly for 1h30. Turn off the heat and let rest.
Heat a pan on medium. Skim off 4 Tbsp of turkey fat from the stock and pour into the pan. If necessary, add a little vegetable oil.
Add the onion and brown lightly, stirring often. Set aside.
Grind the marigold petals, khmeli suneli, cinnamon, pepper and cayenne in an electric grinder or mortar.
Place the nuts, ground spices, onions and garlic in a blender and grind finely.
Pour vinegar and salt into the blender. Mix well.
Incorporate about 4 cups of warm turkey stock gradually, on low speed to obtain a creamy sauce. The amount of liquid may vary, the outcome should be a thick sauce that coats well. Taste and adjust the salt and pepper to your taste.
Put the sauce in a casserole and reheat, without bringing to a boil.
Slice the turkey. Place the slices in a deep dish. Pour on the sauce.
Decorate using the marigold petals and a drizzle of nut oil.