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Submitted by Satsivi



2 onions
1 tsp flour
1 1/2 tbsp white wine vinegar
2 lb chicken
2 tbsp butter
salt, red pepper
1 tsp hops suneli
1/2 tsp Saffron
4 cloves Garlic
1 cup shelled
1 tsp ground coriander
pomegranate for decoration


Wash the chicken, cut off the excess fat. Put in a pan, pour a little hot water and cook for 30 minutes. Then remove the chicken from the broth, save bouillon. Cover chicken with 0.5 tbsp butter , add salt and cook in a preheated 385 ° F oven until tender for 20 minutes, constantly turning and spraying with heated oil.

Prepare the sauce. Peel onions and chop finely. In a frying pan, heat the remaining butter and fry the onion for 7 min. Gradually pour the flour and cook for 2 more minutes. Pour in the broth and stir thoroughly. Grind walnuts in a blender, add suneli hops, coriander, saffron, salt and pepper. Pour the mixture into the pan with the onions and pour in the vinegar. Heat the sauce on a low heat for 7-8 min., Do not allow to boil.

Clean chicken from skin and bones, and cut meat into small pieces. Add it to sauce and hit for 5 more minutes. Wash and chop cilantro. Peel and crush garlic, add it to satsivi. Allow to cool and put into the refrigerator. Serve as a cold appetizer with pomegranate.

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