Herbed Chicken on Satsivi Style Walnut Sauce
Sharing Dish | with Red Chilli, Coriander and Lemon
Satsivi (or საცივი in Georgian) is a thick and velvety sauce made from walnuts and traditionally served cold (in Georgian, 'tsivi’ means ‘cold’). Usually, it's made using poultry such as chicken or turkey and is typically seasoned with salt, pepper, garlic, fenugreek, coriander and cinnamon. This twist on Satsivi lays herbed chicken onto a bed of creamy walnut sauce for a mouthwatering side dish full of flavour.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
1 sachet(s)
Roasted Spice and Herb Blend
1 unit(s)
Lemon
1 bunch(es)
Coriander
1 unit(s)
Red Chilli
40 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
1 sachet(s)
Ground Cinnamon
Not included in your delivery
3 tbsp
Olive Oil
1 tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
c) Meanwhile, in a large bowl, add the chicken breasts, roasted herb and spice blend and a drizzle of oil. Season with salt and pepper and stir to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.
b) Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
a) While the chicken roasts, halve the lemon, then juice one half and cut the other half into wedges. Pick off some coriander leaves and set aside for garnish. Thinly slice the chilli (add less if you'd prefer things milder).
b) Once the garlic has cooled, cut the end with scissors and squeeze it out of the skin.
c) In a blender, add the walnuts, remaining coriander, ground cinnamon, roasted garlic, the lemon juice and the olive oil and sugar (see pantry for both amounts).
d) Season with salt and pepper and blend until smooth. Taste and season with more salt, pepper, lemon juice and sugar if needed.
a) Once your roasted chicken has rested, slice widthways into 1cm thick strips.
b) Spoon your satsivi style sauce onto your serving platter and top with your sliced chicken.
c) Sprinkle over the chilli and reserved coriander leaves.
d) Serve with the remaining lemon wedges on the side.
Enjoy!
