Description
Delicious, wholesome, easy and flavorful 20-minute dinner recipe of my mother. Georgian classic with a healthy spin.
Ingredients
- 10 ounces, weight Brown Or Wild Rice
- 1 cup Walnuts
- 3 cloves Garlic, Minced
- 1 teaspoon Khmeli Suneli Seasoning (see The Recipe On My Blog)
- 1 teaspoon Dried Tarragon, Or 1 Tablespoon Freshly Chopped
- 1 teaspoon Turmeric Powder, Or 1 Tablespoon Freshly Ground
- 3 Cloves, Ground
- ½ teaspoons Cinnamon
- ½ teaspoons Ground Coriander
- 4 Threads Saffron
- ½ teaspoons Black Pepper
- Salt
- 1 cup Chicken Broth, Divided
- 2 teaspoons Tahini Paste (optional)
- 1 Tablespoon White Wine Vinegar
- 3 Chicken Breasts, Boiled And Diced
- 10 ounces, weight Kale
Preparation
Boil rice according to instructions on the package. Drain.
In the meantime, process walnuts using a food processor or an immersion blender until evenly ground. Add minced garlic, khmeli suneli, tarragon, turmeric, cloves, cinnamon, coriander, saffron, black pepper and a pinch of salt. Pour about 1/4 cup chicken broth, tahini paste (optional) and white wine vinegar and mix well.
In a pot, heat remaining chicken broth over medium heat. When the broth is warm, gradually add the walnut mixture, stirring constantly. Bring to a boil, add diced chicken breast and cook for about 10 minutes over medium-low heat, stirring occasionally.
In the meantime, roughly chop kale and sprinkle with 1-2 pinches of salt. Massage kale for a minute until soft and dark.
Serve satsivi over layers of kale and rice and season to taste. Enjoy!
Note: Adjust the consistency of the sauce by adding more chicken broth if it’s too thick or a bit of flour (start with 1 teaspoon) if it’s too liquid.
