Ingredients for Kotmis Satsivi Georgian Roast Chicken With Garlic Walnut Sauce
- 1 (3 1/2-4 lb) whole chicken
- Butter
- Vegetable Oil
- 1/2 teaspoon salt, or to taste
- generously, to taste
- Onions
- 4-5 garlic cloves, minced
- Flour
- 1/4 cup chicken broth, or as needed for consistency
- Red Wine Vinegar
- Clove
- Cinnamon
- 1/4 teaspoon ground cayenne pepper (optional)
- Bay Leaf
- Saffron
- Parsley
- 1 1/2 cups walnuts, finely ground
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 1/4 teaspoon ground fenugreek (optional)
- 1/4 teaspoon ground marigold petals (optional)
- water (as needed, alternative to chicken broth)
- fresh cilantro sprigs (for garnish, if desired)
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How to Make Kotmis Satsivi Georgian Roast Chicken With Garlic Walnut Sauce
- Preheat your oven to 375°F (190°C).
- Rinse the chicken and pat it dry. Season generously with salt and pepper, inside and out.
- In a small bowl, combine the chopped walnuts, garlic cloves, cilantro, lemon juice, and a pinch of salt. Process in a food processor until a smooth paste forms. Gradually add water or chicken broth to reach your desired consistency.
- Place the chicken in a roasting pan. Spread half of the walnut sauce evenly over the chicken.
- Roast the chicken for 60-70 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Remove the chicken from the oven and let it rest for 10 minutes before carving.
- Meanwhile, pour the remaining walnut sauce into a saucepan and gently warm it over low heat. Adjust seasoning as needed.
- Carve the chicken and serve it generously drizzled with the warm walnut sauce. Garnish with fresh cilantro sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
6g
Fat
74g
Carbs
2g