Chicken Satsivi

Chicken Satsivi

Chicken Satsivi

Yield: Serves 6-8


3 cups walnuts
12 each chicken thighs
Kosher salt
¼ cup clarified butter
1 medium onion, chopped
8 cloves garlic
1 Tbsp. Hungarian paprika
1 Tbsp. coriander
1 Tbsp. turmeric
2 tsp. fenugreek
1 tsp. dried savory
1 tsp. Cayenne
½ tsp. cinnamon
3 cups chicken stock
White wine vinegar to taste


Oven Temperature: 550-580 degrees

Flame Height: 3

Place walnuts on a sheet pan and toast in the doorway of the oven for about 3 minutes or until just fragrant and beginning to brown.  Let cool.

Season the chicken with salt and arrange on a wide paella pan.  Roast in the center of the oven, rotating and turning as needed to brown on all sides.  Remove chicken and reserve on another pan.

Add butter and onions to pan and return to doorway of the oven. Sauté until translucent, about 5 minutes. Set aside.

In a food processor, pulse the nuts and the garlic until finely chopped.  Add the onions and grind to a paste.  Return to pan and cook in the doorway for 5 minutes.  Add all of the spices, stir and then slowly stir in the stock.  Check for seasoning and add vinegar to taste.

Flame Height: 1

Add the chicken back to the pan, stir to coat the meat, cover with foil and return to the center of the oven.  Cook for another 20 minutes, rotating 180 degrees after the first 10 minutes.  Check for doneness; chicken should be 165F at the center.  Enjoy!

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