Recipes · Georgian · Sauces, Dressings, and Marinades
Satsivi
One serving has 624 kcal and 54 g protein, and at least a fifth of a woman's daily need of cobalamin (1189%), vitamin A (959%), selenium (259%), riboflavin (245%), folate (227%) and pantothenic acid (162%). Ready in 90 minutes.
- Preparation: 30 min
- Cooking: 60 min
- Makes: 1 serving (367 g)
- Difficulty: Medium
- Diets: Non-Vegetarian
- Contains: celery, mustard, nut, poultry
Ingredients
- 250 g Chicken, broilers or fryers, giblets, raw
- 41.7 g Nuts, walnuts, dry roasted, with salt added
- 66.7 g Chicken or turkey broth, without tomato, home recipe
- 2.5 g Spices, paprika
- 2.5 g Spices, fenugreek seed
- 0.5 g Spices, coriander seed
- 1 g Salt, table
- 0.3 g Spices, pepper, red or cayenne
- 0.3 g Spices, pepper, black
- 0.5 g Spices, garlic powder
- 0.3 g Spices, ginger, ground
- 0.5 g Mustard
- 0.3 g Spices, turmeric, ground
Method
- Cook the Chicken: - Place 1.5 kg of chicken (2.2 lbs) in a large pot and cover it with water (approximately 1.5 liters or 0.26 gal). - Add a pinch of salt and bring to a boil over medium-high heat. - Once boiling, reduce the heat to low and simmer for about 45-60 minutes, or until the chicken is fully cooked and tender. - Remove the chicken from the broth and let it cool. - Once cooled, separate it into large pieces. - Strain the broth and let it cool down. Reserve the broth for the sauce.
- Prepare the Sauce: - Use a blender or chopper. Fill one-third of the cup with 250 grams of walnuts. - Add 200 ml (200 grams) of the cooled chicken broth to the blender. - Add 15 grams of ground fenugreek (alternative to Utskho Suneli). - Add the following spices: - Ground coriander: 3 grams - Salt: 6 grams - Red pepper flakes: 1.5 grams - Black pepper: 1.5 grams - Garlic powder: 3 grams - Ground ginger: 1.5 grams - Mustard powder: 1.5 grams - Turmeric: 1.5 grams - Add 15 grams of paprika powder. - Blend for 1 minute until smooth.
- Combine and Adjust: - Pour the blended mixture into a large pan or dish. If the sauce is too thick, add more broth and mix with a spoon. - Repeat the blending process with the remaining walnuts, but without adding additional spices. - Combine all portions and add salt to taste.
- Final Steps: - Add the chicken pieces to the sauce. - Let the dish rest in the refrigerator to allow the flavors to meld together. - Garnish with pomegranate seeds before serving. Serving Suggestion: - Serve with bread.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 624 kcal | 29% |
| Carbohydrates | 18.6 g | |
| Water | 252 mL | |
| Fiber | 5 g | 17% |
| Protein | 53.6 g | 112% |
| Tryptophan | 0.52 g | |
| Threonine | 2.1 g | |
| Isoleucine | 2.3 g | |
| Leucine | 3.6 g | |
| Lysine | 3.3 g | |
| Methionine | 1.1 g | |
| Cystine | 0.61 g | |
| Phenylalanine | 2.1 g | |
| Tyrosine | 1.5 g | |
| Valine | 2.4 g | |
| Histidine | 1.1 g | |
| Fat | 38 g | |
| Monounsaturated | 6.8 g | |
| Polyunsaturated | 21.5 g | |
| Docosahexaenoic Acid (DHA) | 0.05 g | |
| Eicosapentaenoic Acid (EPA) | 0.03 g | |
| Omega-6 | 17.1 g | |
| Saturated | 6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 657 mg | |
| Calcium | 73.8 mg | 7% |
| Copper | 1.3 mg | 148% |
| Iron | 17.6 mg | 98% |
| Magnesium | 124 mg | 40% |
| Manganese | 0.66 mg | 37% |
| Phosphorus | 670 mg | 96% |
| Potassium | 941 mg | 20% |
| Selenium | 143 µg | 259% |
| Sodium | 953 mg | |
| Zinc | 9.9 mg | 124% |
| Thiamin (vitamin B1) | 0.48 mg | 44% |
| Riboflavin (vitamin B2) | 2.7 mg | 245% |
| Niacin (vitamin B3) | 19 mg | 136% |
| Pantothenic acid (vitamin B5) | 8.1 mg | 162% |
| Pyridoxine (vitamin B6) | 1.4 mg | 108% |
| Folate (vitamin B9) | 907 µg | 227% |
| Cobalamin (vitamin B12) | 28.5 µg | 1189% |
| Choline | 24.2 mg | 6% |
| Vitamin A | 6,712 µg | 959% |
| Vitamin C | 41.7 mg | 56% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 4.3 µg | 5% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.