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2 onions 1 teaspoon flour 1½ tablespoon white wine vinegar 2 lb chicken 2 tablespoon butter salt, red pepper cilantro 1 teaspoon hops suneli ½ teaspoon Saffron 4 cloves Garlic 1 cup shelled 1 teaspoon ground coriander pomegranate for decoration
No nutrition information available
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 tablespoon 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.