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Ingredients for making Satsivi in a slow cooker
- Chicken (chilled carcass) 1 pc.
- Onion 6 pcs.
- Garlic 8 cloves
- Nuts (walnuts) -1.5 cup to taste
- Cilantro (fresh) 1 bunch
- Adjika (hot) 1 teaspoon
- Suneli hops 2 tablespoons
- Saffron (Caucasian, dry) 2 teaspoons
- Butter 50 gr.
- Vegetable oil 50 gr.
- Wheat flour 3 tablespoons
- Drinking water (warm) 1 liter
- Salt to taste
- Ground black pepper to taste
- Pomegranate (grain) 50 gr.
- Main Ingredients Chicken
- Serving 6 servings
- World Cuisine
Inventory:
Slow cooker, Blender (or meat grinder), Cutting board, Kitchen knife, Bowl, Spoon, Serving dishCooking Satsivi in a slow cooker:
Step 1: Cook the chicken.
Working with a slow cooker, you will greatly facilitate the process of preparing any dishes, including Satsivi. Indeed, according to the national recipe, the first thing you need to do is cook the domestic chicken and periodically monitor it so that it does not digest. Before that, be sure to wash the chicken thoroughly and remove the feathers that you encounter. But in our case, it’s enough:- cut the chicken into portions;
- peel two onions and 4 cloves of garlic, which are then finely chopped with a kitchen knife.
- then lightly grease the bottom of the multicooker with vegetable oil, chopping a little butter and spread the onion and garlic first, and the meat on it. Lightly salt and tune baking mode for 40 minutes.
And now for about 30 minutes you can forget about the kitchen and enjoy a cup of coffee or tea at this time.Step 2: Prepare the remaining ingredients.
10-15 minutes until the end of the chicken preparation, we begin to prepare the dressing. To do this, peel the remaining onion with garlic, and grind them with a blender along with cilantro. We also chop walnuts with a blender or meat grinder. 
In a bowl, mix all the spices (sun-hops, saffron, pepper) with adjika and flour. 
Then gradually pour warm water, stirring occasionally so that there are no lumps left. 
And at the end add nuts, onions with garlic and cilantro, salt a little to taste and mix. The consistency of the sauce should resemble thick sour cream, so pour water over the eyes so as not to overdo it.Step 3: Cook Satsivi in a slow cooker.
3 At the end of cooking the chicken, fill it with sauce and put on extinguishing mode for 1 hour.Step 4: Serve Satsivi in a slow cooker.
Ready satsivi is served cold, so at the end of cooking, cool it at room temperature, and then send it to the refrigerator at least 10-12 hours. Before serving, satsivi can be decorated with pomegranate seeds and cilantro leaves. Enjoy your meal!Recipe Tips:
- - Instead of chicken, you can use chicken or turkey.
- - In some recipes I met a slightly different way of making the sauce. There, instead of adjika with flour, walnuts were poured with wine vinegar and chicken broth.
- - Serve satsivi as a cold snack and it goes well with dry red wine.
There are still some shortcomings
Yes ... Probably ... The simpler, the better ... It's just really ingenious.
I express gratitude for the help in this matter.