Kotmis Satsivi Georgian Roast Chicken with Garlic Walnut Sauce
Discover the rich and aromatic flavors of Georgia with Kotmis Satsivi, a traditional dish featuring tender roasted chicken coated in a luxurious garlic walnut sauce. This recipe combines perfectly seasoned, golden-roasted chicken with a creamy sauce made from finely ground walnuts, sautéed onions, fragrant spices like coriander and fenugreek, and a splash of white wine vinegar for balance. Garnished with vibrant pomegranate seeds and fresh cilantro, this dish is as visually stunning as it is delicious. Perfect for special occasions or an adventurous weeknight dinner, serve this Georgian classic with warm bread or fluffy rice to soak up every drop of the velvety sauce. Packed with bold flavors and wholesome ingredients, Kotmis Satsivi is a feast for both the palate and the soul!
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Recipe Information
Ingredients
- 1 piece (about 3-4 lbs) Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 large (finely chopped) Yellow onion
- 6 pieces (minced) Garlic cloves
- 2 cups (finely ground) Walnuts
- 1 bunch (finely chopped) Cilantro
- 1 teaspoon (ground) Coriander seeds
- 1 teaspoon (ground) Fenugreek
- 2 tablespoons White wine vinegar
- 3 cups Chicken stock
- 0.5 cup (for garnish) Pomegranate seeds
Instructions
Preheat the oven to 375°F (190°C).
Clean the chicken and pat it dry with paper towels. Rub the chicken with 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Drizzle with olive oil and rub it in evenly to coat.
Place the chicken in a roasting pan and roast in the preheated oven for 75-90 minutes, or until the internal temperature reaches 165°F (75°C). Baste occasionally with its drippings.
While the chicken is roasting, prepare the walnut sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the finely chopped onions and sauté until softened and golden (about 10-12 minutes). Add the minced garlic and sauté for another 1-2 minutes, being careful not to burn it.
Stir in the ground walnuts, chopped cilantro, ground coriander seeds, and fenugreek. Mix well to combine.
Add white wine vinegar and chicken stock to the skillet, stirring until the mixture is smooth and creamy. Let the walnut sauce simmer gently for 10 minutes, stirring occasionally.
Once the chicken is done roasting, let it rest for 10 minutes before carving.
Transfer the carved chicken to a serving platter and spoon the warm walnut sauce generously over the top.
Garnish with pomegranate seeds and additional chopped cilantro, if desired. Serve warm with fresh bread or rice on the side.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.7 g | 268% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 116.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 5256 mg | 229% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 34.7 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2512 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
