Kotmis Satsivi: A Taste of Georgian Hospitality in Every Bite

The aroma of roasting chicken, infused with the warm, earthy scent of walnuts and spices, always transports me back. It was a crisp autumn evening, years ago, when I first encountered Kotmis Satsivi. I had been pouring over a collection of international cookbooks, seeking inspiration for a special dinner. Tucked away in a TIME LIFE Foods of the World volume, a recipe for Georgian Roast Chicken with Walnut Sauce caught my eye. The promise of a deeply flavorful, comforting dish, steeped in tradition, was irresistible. That evening, my kitchen filled with an intoxicating perfume, and the resulting meal was nothing short of a revelation – a culinary embrace that spoke of rich history and heartfelt hospitality.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 50 minutes – 1 hour
• Total Time: 1 hour 15 minutes – 1 hour 25 minutes
• Servings: 6
• Yield: 1 whole roast chicken with sauce
• Dietary Type: Dairy-Free (if butter is substituted with oil)

Ingredients

For the Roast Chicken:

• 1 whole chicken or turkey, weighing 3 to 3 1/2 pounds
• 4 tablespoons butter, melted
• 1 tablespoon vegetable oil or 1 tablespoon olive oil
• 3/4 teaspoon salt
• 1 teaspoon pepper, freshly ground

For the Walnut Sauce:

• 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)

Equipment Needed

• Paper towels
• Kitchen twine
• Basting brush
• Shallow baking pan
• Wire rack
• Sharp knife
• Heavy 10-12 inch skillet
• Whisk
• Serving platter

Instructions

Embarking on the creation of Kotmis Satsivi is a journey that rewards with profound flavor. The process, while detailed, is deeply satisfying, culminating in a dish that is both rustic and elegant.

1. Begin by preparing the chicken. Pat the chicken dry thoroughly, both inside and out, using paper towels. This crucial step ensures a crispier skin. Next, truss the chicken securely with white kitchen cord. Trussing helps the chicken cook evenly and maintain a beautiful shape.
2. In a small bowl, mix the melted butter and vegetable oil together. Using a basting brush, brush the entire chicken with this mixture until it is thoroughly and completely coated. This coating will contribute to browning and add richness.
3. Preheat your oven to 475°F (245°C). This high initial temperature is key to kick-starting the crisping of the chicken skin.
4. Place the chicken on its side on a wire rack set inside a shallow baking pan. The pan should be just large enough to hold the chicken.
5. Roast the chicken in the center of the oven for 10 minutes. This initial blast of heat begins the cooking process.
6. After 10 minutes, carefully turn the chicken over onto its other side. Brush it again with the butter-oil mixture. Roast for another 10 minutes. This ensures even browning on both sides.
7. Now, turn the bird onto its back. Reduce the oven temperature to 400°F (200°C).
8. Baste the chicken with the butter-oil mixture. Then, sprinkle it evenly with salt and pepper.
9. Roast for another 40 minutes, basting every 10 minutes with the butter-oil mixture and/or the juices that accumulate in the bottom of the pan. This continuous basting keeps the chicken moist and helps develop a beautiful glaze.
10. To test for doneness, pierce the thickest part of the thigh with a sharp knife. If the juice that trickles out is clear and not pink, the chicken is cooked. If the juice is still pink, roast for an additional 5-10 minutes, checking for doneness again.
11. While the chicken is roasting, prepare the walnut sauce. In a heavy 10-12 inch skillet, melt the butter over high heat.
12. Add the finely chopped onions and minced garlic to the skillet. Lower the heat to medium, and stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not browned. We want them tender, not caramelized at this stage.
13. Stir in the flour and mix it into a paste with the onions and garlic. Cook for about 1 minute, stirring constantly, to lightly toast the flour.
14. Pour in the chicken stock, and bring to a boil over high heat, stirring constantly until the mixture thickens into a smooth sauce.
15. Stir in the red wine vinegar, ground clove, ground cinnamon, cayenne pepper, bay leaf, ground saffron, chopped parsley, and the pulverized walnuts.
16. Lower the heat and simmer uncovered for about 5-6 minutes, allowing the flavors to meld and deepen.
17. Taste the sauce for seasoning and adjust with additional salt if needed. Remove the bay leaf before serving.
18. Once the chicken is cooked and rested, quarter the chicken.
19. Pour the warm walnut sauce generously over the chicken quarters, and serve immediately.

Expert Tips & Tricks

The magic of Kotmis Satsivi lies in the interplay of textures and flavors. To elevate your dish further:

• Walnut Preparation is Key: For the smoothest sauce, pulverize your walnuts finely. A food processor is your best friend here. If you don’t have one, you can use a mortar and pestle, but it will require more effort. Aim for a paste-like consistency.
• Don’t Rush the Sauce Simmer: The 5-6 minutes of simmering for the sauce is vital. It allows the spices to bloom and the walnut flavor to fully integrate into the sauce.
• Resting the Chicken: While the recipe doesn’t explicitly mention resting, it’s always a good practice for roasted poultry. Letting the chicken rest for 10-15 minutes after roasting before quartering allows the juices to redistribute, resulting in a more succulent bird.
• Spice Level Adjustment: The cayenne pepper adds a subtle warmth. If you prefer more heat, you can increase the cayenne or add a pinch of red pepper flakes.
• For a Dairy-Free Option: Substitute the butter in both the chicken coating and the sauce with a good quality olive oil or a neutral-flavored oil.

Serving & Storage Suggestions

Kotmis Satsivi is a magnificent centerpiece for any meal. Serve the quartered chicken arranged on a warm platter, generously spooning the luscious walnut sauce over each piece. It pairs beautifully with fluffy rice, a simple green salad, or traditional Georgian bread like shoti.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills. To reheat, gently warm the chicken and sauce separately over low heat or in a low oven. You may need to add a splash of chicken stock or water to loosen the sauce. It is not recommended to freeze this dish, as the texture of the walnuts in the sauce can change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	577 kcal	–
Calories from Fat	432 kcal	–
Total Fat	48.1 g	73%
Saturated Fat	14.9 g	74%
Cholesterol	135.8 mg	45%
Sodium	750.1 mg	31%
Total Carbohydrate	6.9 g	2%
Dietary Fiber	1.6 g	6%
Sugars	1.6 g	6%
Protein	30.6 g	61%

(Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

While this recipe is a classic, here are a few ideas to adapt it to your palate or pantry:

• Herb Variations: Fresh dill or cilantro can be a delightful addition to the walnut sauce, offering a different herbaceous note.
• Nut Alternatives: While walnuts are traditional and lend a distinct flavor, you could experiment with a blend of walnuts and hazelnuts for added complexity, or even just hazelnuts if walnuts are not preferred.
• Vinegar Choice: The choice between red wine vinegar and cider vinegar subtly alters the tang of the sauce. Red wine vinegar offers a more robust flavor, while cider vinegar is slightly milder.

FAQs

Q: Can I make the walnut sauce ahead of time?
A: Yes, the walnut sauce can be made a day in advance and stored in the refrigerator. Gently reheat it on the stovetop before serving, adding a little liquid if it has thickened too much.

Q: What if my chicken isn’t browning well?
A: Ensure your oven is accurately preheated. If the skin is still pale after the initial roasting, you can briefly increase the oven temperature to 425°F (220°C) for the last 10-15 minutes of cooking, watching carefully to prevent burning.

Q: How fine should the walnuts be pulverized?
A: Aim for a consistency similar to a coarse meal or a paste. This ensures the walnuts integrate smoothly into the sauce rather than remaining in large chunks.

Q: Is it possible to use a different type of poultry?
A: This recipe works beautifully with a smaller turkey or even Cornish game hens. Adjust roasting times accordingly, ensuring the poultry reaches an internal temperature of 165°F (74°C).

Q: What makes the sauce so unique?
A: The combination of finely pulverized walnuts, a touch of vinegar, and a hint of warm spices like clove, cinnamon, and saffron creates a rich, complex, and deeply savory sauce that is characteristic of Georgian cuisine.

Final Thoughts

Kotmis Satsivi is more than just a recipe; it’s an invitation to experience the warmth and generosity of Georgian culture. Each spoonful of the fragrant walnut sauce, enrobing tender roasted chicken, tells a story of tradition and shared meals. I encourage you to embrace the process, savor the aromas that will fill your kitchen, and share this extraordinary dish with loved ones. It’s a true testament to how simple ingredients, prepared with care, can create something truly unforgettable. Enjoy every delicious bite.