Georgian Satsivi Recipe

Satsivi is a delightful Georgian Classic.

Satsivi is a cold chicken dish steeped in a rich walnut sauce. Walnuts are a staple of Georgian cooking, you will find them not just in Satsivi but in quite a few Georgian dishes.

Satsivi is richer than I like my dishes to be.

But it is well worth it for an occasional splurge. It is my special nod to the Russian part of my family, done the streamlined way: who knew a Moroccan girl could cook Satsivi and other Georgian favorites? You bet I can!


  • 8 servings chicken (drumsticks, thighs, half breasts: 16 pieces in all), or all white: 4 whole boneless chicken breasts
  • 2 large onions, sliced very thin
  • 6 large cloves garlic, minced
  • 2 good pinches saffron
  • 1 teaspoon turmeric
  • 2 cups water
  • 1½ cups ground walnuts
  • ¼ cup unfiltered apple cider vinegar
  • 1 teaspoon each: paprika, cinnamon, ground coriander
  • 1–2 good pinches cayenne


Bring the chicken, onions, garlic, saffron, turmeric, and water to a boil.

Reduce the flame to medium and cook, covered, for 1 hour. Remove the chicken to a platter with a slotted spoon. If you used whole chicken breasts, sliced them thick. Stir the walnuts, vinegar, and spices into the pot, and cook another 10 minutes until the sauce thickens. Pour over the chicken. Chill the dish before serving.

6 replies
  1. Irina Berson
    Irina Berson says:

    I made it very close to recipe, omitting turmeric and sottaing onions, not boiling it. What puzzled me the lack of measure for liquid. Where 2 cups of water going? And how much stock to use? Also it came out a little thin so I put more walnuts. But, al and all it was delicious! Thank you. Just clarify pls the amount of liquid.

    • Lévana
      Lévana says:

      Irina, So sorry I am not understanding your comment. I went back to the recipe, thinking I had forgotten something. The amounts of liquids are exact, the recipe is clear, the steps are listed. You are instructed to REDUCE the liquid at the end of cooking if the liquid is too thin. Not add nuts to thicken it.
      Just follow the instructions!

    • Lévana
      Lévana says:

      Ha, I would say no. Walnuts are what gives the sauce its distinctive and authentic flavor. So I would leave it as is.

  2. Robyn Levy
    Robyn Levy says:

    Hey Levana,
    What are the green leafy ingredients shown in the photo of the Satsivi dish? I don’t see such an ingredient in the recipe.
    Thanks, Robyn


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