Satsivi (Chicken in Walnut Sauce)

Prep Methods/Techniques , ,
Cuisine
Course , ,
Servings 10
Description
The first time I made this delicious chicken was for a Russian themed Christmas Eve dinner. It is great party food because it should be made a day ahead of time and there is so much of it. The leftovers, if there are any, are even better the next day. I like to serve this with a lot of oven-warmed pita bread rounds, cut into triangles and some sliced green onions.

Noted on 2/13/2012

Ingredients
    Chicken
  • 4 lb chicken breasts and thighs, rinsed and patted dry
  • 8 cup chicken stock ((homemade is nice here but store-bought will work))
    • Sauce
  • 3 1/2 cup chopped walnuts
  • 15 clove garlic, peeled and minced
  • 1 large bunch cilantro, stemmed
  • 1 tbsp hot red chile pepper flakes
  • 1 tsp salt
  • 3 tbsp unsalted butter (use plant butter to make it dairy free)
  • 3 large onions, finely chopped
  • 1 tbsp unbleached all-purpose flour
  • 6 cup reserved chicken stock (from cooking the chicken)
  • 3 large egg yolks
  • 1 tsp sweet paprika
  • 1/4 tsp cayenne pepper, or more, to taste
  • 1/2 tsp ground fenugreek
  • 3/4 tsp ground coriander
  • 1 pinch cinnamon
  • 3/4 tsp ground turmeric
  • 1/2 tsp dried tarragon
  • Salt, to taste
  • 3 tbsp white vinegar
    • Serving
  • Walnut halves (for garnishing)
  • Cilantro sprigs (for garnishing)
  • Pita bread triangles (for serving)
  • Sliced green onions (for serving)
Method
    For the chicken:
  1. Put the chicken and the stock in a large soup pot. Bring to a boil. Reduce the heat to low and simmer, covered, until the chicken is cooked, about 45 minutes. Remove the chicken with a slotted spoon and reduce the chicken stock to 6 cups. If using store-bought chicken stock, do not reduce, just set aside 6 cups.
  2. Cool the chicken until manageable, then remove and discard the skin and bones and shred the meat into medium (not quite bite size) pieces and set aside.
    3. For the sauce:
  3. Finely grind the walnuts, garlic, cilantro and chile with the coarse salt in a food processor. You will have to do this in batches. Set aside
  4. Melt butter in a large pot over medium heat. Add the onions and sauté until they just begin to color 8 to 10 minutes. Stir in the flour and cook, stirring for 1 minute more. Gradually stir in the chicken stock. Let simmer for 5 minutes without boiling.
  5. Turn the heat down to low and gradually add the ground walnut mixture, stirring with a wooden spoon. Let simmer for 3 to 4 minutes.
  6. Whisk the egg yolks in a small bowl, then stir in a ladleful of the simmering mixture. Whisk the yolk mixture back into the sauce.
  7. Add all of the spices, the tarragon and salt and let simmer without ever allowing the sauce to boil, about 10 minutes. Off the heat stir in the vinegar. Add the reserved chicken to the sauce and stir gently to coat. Cool to room temperature, cover and refrigerate overnight.
    8. To serve:
  8. Remove the Satsivi from the refrigerator about 30 minutes before serving and gently stir. Place the Satsivi in a large serving bowl and garnish with walnut pieces and cilantro sprigs. Serve with a large basket of pita bread triangles, and bowls of sliced green onions.
Cook's Notes
Yield
8 to 10 servings, more if serving with other small plates.
Ingredient Notes
Be careful when grinding the walnuts in the food processor. They should be nicely ground, but not oily.
The only slightly weird ingredient here is the fenugreek. It can be found in the spice section of a Whole Foods type store. If it is too much trouble to find, just leave it out.
Advance Prep
Make the chicken at least 1 day ahead of time and up to 3. It needs time to develop its wonderful flavor.
Source/Adapted From
Please to the Table by Anya von Bremzen & John Welchman