Quick Recipe for Chicken Satsivi with Walnut Sauce

This traditional Georgian dish, chicken in a rich walnut sauce, can be prepared in about an hour, making it perfect for festive gatherings.

Feb 10, 2026

Satsivi features a thick, aromatic walnut sauce that enhances the dish«s flavor.
Source:
Toma Minadze / 59.RU

Satsivi is a traditional Georgian dish made from poultry (chicken or turkey) with a walnut sauce. Originating from the western regions of Georgia, it is often served at family celebrations and feasts. The sauce is distinguished by its large quantity of crushed walnuts mixed with spices and seasonings. The dish is served cold, which is reflected in its name: the part «tsivi» translates from Georgian as «cold».

Our colleagues from the publication 59.RU share a family recipe for this appetizer, commonly found at Georgian feasts, especially in Imeretian families. To make it, you only need a few ingredients and about an hour of time.

For preparation, you will need:

one broiler chicken carcass;
400 grams of walnuts;
three cloves of garlic;
one small onion;
water;
dried coriander, saffron, and khmeli-suneli.

Wash and clean the chicken, then rub it with salt, garlic, and special chicken spices. Place it to bake in a preheated oven at 180–185 degrees Celsius (350–365°F). The chicken should roast until it has a golden and crispy crust, which takes about an hour.

Set the walnut mixture aside for now. Take a small onion and chop it into fine pieces. Heat a pan with a little oil and add the onion. Sauté it until golden brown. Once ready, add the onion to the walnut mixture. Mix everything again until uniform.

Check if the chicken is ready. If so, remove it from the oven and let it cool slightly, but not completely. It«s important that the poultry remains warm. By this time, the sauce will have settled.

When the chicken is less hot, cut it into medium-sized pieces and place them in a deep dish where it will be stored—a metal bowl or pot if no bowl is available. Pour the sauce over it. Taste for salt and add if necessary. As final touches, add half a teaspoon of 8–9% vinegar and the reserved walnut oil. Let the chicken marinate and soak up the sauce.

Serve chilled with hot lavash, khachapuri, or cornbread mchadi. Traditionally, satsivi is eaten with hands, but of course, do as you prefer. Enjoy your meal!