Chicken Satsivi

Ingredients

• 450 g Chicken Thigh
• 180 g Walnut
• 1 pcs Onion
• 4 pcs Garlic
• 750 ml Chicken Stock
• 1.5 tbsp White Wine Vinegar
• 1 tsp Blue Fenugreek
• 1.5 tsp Khmeli Suneli
• 1 tsp Ground Coriander
• 0.25 tsp Ground Cinnamon
• 0.125 tsp Ground Clove
• 2 tbsp Butter
• 2 tbsp Cilantro
• 2 tbsp Parsley
• 2.5 tsp Kosher Salt
• 0.5 tsp Black Pepper

Method

1. Place {chicken_thigh} in a saucepan with {chicken_stock}. Bring to a gentle simmer over medium heat, season with {kosher_salt}, then cook gently until the meat is tender and an instant-read thermometer reads 165°F. Transfer the chicken to a plate and let it cool slightly so it stays juicy.
2. Toast {walnut} in a dry skillet over medium heat for a few minutes, shaking often, until fragrant and lightly darkened. This deepens their flavor so the sauce tastes fuller and less raw.
3. Melt {butter} in a large skillet over medium heat. Add {onion} with a pinch of {kosher_salt} and sweat until soft and translucent without browning. Stir in {garlic}, then bloom {blue_fenugreek}, {khmeli_suneli}, {ground_coriander}, {ground_cinnamon}, and {ground_clove} until fragrant.
4. Blend the toasted {walnut} with the cooked {onion}, {garlic}, spices, some poaching {chicken_stock}, {white_wine_vinegar}, {black_pepper}, and more {kosher_salt} until very smooth and pourable. The finer the paste, the more classic and velvety the satsivi will be.
5. Remove skin and bones from the cooked {chicken_thigh}, then tear the meat into large pieces while still slightly warm so it absorbs the sauce well.
6. Set the shredded {chicken_thigh} in a bowl and coat with the blended walnut sauce. Fold gently until every piece is covered, then cool to room temperature. Chill until the sauce thickens and the flavors meld.
7. Taste the chilled satsivi and adjust with {kosher_salt} and {white_wine_vinegar} if needed for a rich but lively balance. Spoon onto plates and finish with {cilantro} and {parsley} for a fresh herbal lift.