Best 2 Kotmis Satsivi Georgian Roast Chicken With Garlic Walnut Sauce Recipes

Stir-Fry Chicken With Garlic Sauce image

Provided by CoffeeMom

Categories Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 large garlic cloves, minced
1/4 cup soy sauce
1/4 cup water
1/4 cup honey
2 tablespoons vegetable oil, divided
1 tablespoon cornstarch
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes (or to taste)
1 lb boneless skinless chicken breast, cut into strips
1/4 cup green onion, chopped

Steps:

Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
Cover and refrigerate at least 2 hours, stirring once to twice.
In large skillet, heat remaining oil.
Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
Remove to platter. Garnish with green onion. Serve with snow peas, if desired.

Kotmis Satsivi (Georgian Roast Chicken With Garlic Walnut Sauce) image

Provided by littleturtle

Categories Sauces

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

3 -3 1/2 lbs chicken or 3 -3 1/2 lbs turkey
4 tablespoons butter, melted
1 tablespoon vegetable oil or 1 tablespoon olive oil
3/4 teaspoon salt
1 teaspoon pepper, freshly ground
2 tablespoons butter
2 tablespoons onions, finely chopped
2 garlic cloves, minced
1 tablespoon flour
1 1/2 cups chicken stock
2 tablespoons red wine vinegar or 2 tablespoons cider vinegar
1/4 teaspoon clove (ground)
1/8 teaspoon cinnamon (ground)
1/8 teaspoon cayenne pepper
1 bay leaf
1/8 teaspoon saffron (ground)
1 tablespoon parsley, finely chopped
1/2 teaspoon salt
1 cup shelled walnuts, pulverized into a paste (about 3 oz)

Steps:

Pat chicken dry inside and out with paper towels, then truss it securely with white kitchen cord.
Mix the butter and oil together, then brush chicken with this mixture until thoroughly and completely coated.
Preheat oven to 475°F.
Place chicken on its side on a rack in a shallow baking pan just large enough to hold the chicken.
Roast in the center of the oven for 10 minutes, then turn over onto other side, brush again with the butter-oil mixture, and roast for another 10 minutes.
Turn bird onto its back, reduce temperature to 400F, baste with the butter-oil mix, sprinkle with salt and pepper, and roast for another 40 minutes (basting every 10 minutes with the butter-oil mixture and/or the juices in the pan).
To test for doneness, pierce the thigh with a sharp knife, if the juice that trickles out is pink, roast for another 5-10 minutes.
To make the walnut sauce: in a heavy 10-12" skillet, melt the butter over High heat, add the onions& garlic, lower heat to Medium, and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown.
Stir in the flour and mix into a paste, then pour in the chicken stock, bring to a boil over High heat, stirring constantly until the mixture thickens.
Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley,& walnuts.
Lower heat and simmer uncovered for about 5-6 minutes, then taste for seasoning.
Quarter the chicken, pour the sauce over the quarters, and serve.