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Chicken in Walnut Sauce (Satsivi)

Name: Chicken in Walnut Sauce (Satsivi)
Prep time: 45 min
Total time: 1 h 15 min
Cuisine: Georgian
Ingredients: 1 whole chicken (3-4 lbs); 2 cups walnuts; 1 large onion, diced; 4 cloves garlic; 2 cups chicken broth; 1 tsp ground coriander; 1/2 tsp fenugreek; 1/4 tsp cinnamon; 2 cloves; 1/4 tsp turmeric; 2 tbsp white wine vinegar; 2 egg yolks; salt to taste; 1 tsp dried marigold petals

Chicken in Walnut Sauce (Satsivi) reads richness 4.9, nutty 4.8 and umami 4.4 on Palate's 0–10 flavor X-ray — a Georgian main, about 1 hr 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.7 / 10
Sweet & Fruity — 2.1 / 10
Sour & Bright — 4.0 / 10
Bitter & Earthy — 3.4 / 10
Rich & Fat — 6.4 / 10
Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Richness 4.9 · Nutty 4.8 · Umami 4.4 · Allium 4.3 · Sourness 3.9 · Salinity 3.4 · Warm Spice 3.2 · Earthy 3.1 · Floral 2.4 · Sweetness 2.0 · Bitterness 2.0 · Herbaceous 2.0

What's in it (14)

1 whole chicken (3-4 lbs)
2 cups walnuts
1 large onion, diced
4 cloves garlic
2 cups chicken broth
1 tsp ground coriander
1/2 tsp fenugreek
1/4 tsp cinnamon
2 cloves
1/4 tsp turmeric
2 tbsp white wine vinegar
2 egg yolks
salt to taste
1 tsp dried marigold petals

Time & effort: about 1 hr 15 min (45 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 205 kcal, 13.8 g protein, 16 g fat, 3.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

Poach a whole chicken until cooked through, reserving the broth, then cool and portion into pieces.
Blend walnuts with spices, garlic, and enough warm broth to make a smooth, creamy sauce, temper with beaten egg yolks, and heat gently without boiling.
Pour the warm walnut sauce over the chicken pieces and let cool to room temperature before serving.

Dishes with a similar flavor shape

Creamy Baba Ganouj Soup — Turkish
Green Bean Amandine — French
Anticuchos de Corazon — Peruvian
Sumagiyya (Gazan Chard, Chickpea and Sumac Stew) — Palestinian
Freekeh Soup (Shorbet Freekeh) — Lebanese

Keep reading: what richness, nutty, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.