Lazy turkey satsivi in ​​slow cooker

Lazy turkey satsivi in ​​slow cooker

Category: Meat dishes

Ingredients
Turkey fillet, in pieces, as in the basics	700 g
Onion, finely chopped	1 PC.
Garlic, finely chopped	1 clove
For the nut sauce:
Water	1 liter
Walnut kernels	130 g
Corn groats, small	3 tbsp. l. without slide
Salt	1 tsp
Ground coriander	1/4 tsp
Refueling:
Sweet red paprika, ground	1/4 teaspoon, or to taste
Ground turmeric	1-2 pinches
Lemon juice, freshly squeezed	2 tbsp. l., or to taste
Garlic passed through a press	1 clove
Ground coriander	1 / 2h l.
Salt	taste

Cooking method

• First you need to prepare the walnut kernels.
• To do this, they need to be lightly fried in a dry frying pan, so that they acquire a pleasant smell and it becomes easier to clean them of the dark skin.
• Then the kernels need to be peeled and crushed into powder. The easiest way to do this is by placing them in a plastic bag and rolling them with a rolling pin.
• Pour 1 liter of water into a bowl, add salt, coriander, cleanly washed corn grits and dusty nuts. This will be the sauce.
• Peel, wash and chop the onion.
• Finely chop the peeled garlic with a knife.
• Cut the turkey fillet into pieces for your * one bite * (I bought a ready-made turkey basics).
• Put onion and garlic pieces of meat in the slowcooker bowl, pour over the sauce, stir, cover and cook.
• 4-4.5 hours on LOW. (After 3.5 hours, you need to try the meat for readiness, so as not to digest it to * cotton * and not to give the dish a smack of stew or jellied meat)
• Then, set the device to HIGH,
• season with satsivi to taste with lemon juice, paprika, crushed garlic, coriander, add salt and add a touch of turmeric.
• Cook for another 10-30 minutes.
• Transfer to another dish so that the meat is not overcooked.

The dish is designed for

4 servings

Time for preparing:

5:00

Cooking program:

LOW, HIGH

Note

The next day, the dish becomes even better, the sauce will become more uniform and smooth, and the meat will be more flavorful, while retaining its tender softness.

P.S. Georgian SATSIVI has a twin dish, Turkish CHERKES TAVUKU, with slight differences from satsivi:
1.Chicken is removed from the bones and carefully chopped or fiberized before mixing with the sauce.
2, more economical and less fatty sauce composition, the sauce is thickened with white bread.
3. put red pepper in the sauce, lemon juice and sometimes coriander.
4. nut butter for decoration is added ready-made.

Oksana, tell me, is the taste very different from real satsivi with this cooking method? The sauce looks too thin

Oksana, tell me, is the taste very different from real satsivi with this cooking method? The sauce looks too thin

I ate satsivi only a couple of times at my neighbor, who is from Kutaisi.
So my comparison is like this:
The meat in the slow cooker turns out * eat with your lips * how tender, and it has more taste than boiled meat. Plus there is no skin and hair.
As for the sauce: it is less smooth and smooth than real satsivi, because I do not put flour, I do not rub garlic and nuts in a mortar.
It also lacks traditional spicy herbs, but I really liked it.
The dish is less labor intensive ..
The sauce is DELICIOUS, especially the next day.

because i don't put flour

You put corn grits, in real satsivi just corn flour and put

[Kara]

Kara, everything is correct about flour! Although in the Caucasus, every housewife has a million nuances. I generally do it on pomegranate juice!
And I remember that whole nuts are not put into a real one, but butter is squeezed out of them. Then the sauce is very tender. Time consuming, of course, but worth it. I ate this option in Tbilisi, I did it myself, in our family cookbooks with nut butter, as well as in the restaurant "Kabanchik" I remember this satsivi was served. But this is already another level of the dish.
brendabaker, a good idea to cook in a slow cooker, I'll try your version, but, of course, with classic spices.

And I remember that whole nuts are not put into a real one, but butter is squeezed out of them. Then the sauce is very tender. Time consuming, of course, but worth it.

Olenka, quite right. And if you have a bunch of gadgets, it's not labor-intensive at all. I "squeeze out" butter in an ordinary chopper. It takes 5-7 minutes at most

[Rada-dms]

Rada-dms,
Poultry turns out better in a slow cooker, that's for sure, and the sauce can be prepared as you like, both in terms of density and a set of spices.

Added Friday 10 Feb 2017 06:34 PM

Olenka, quite right. And if you have a bunch of gadgets, it's not labor-intensive at all. I "squeeze out" butter in an ordinary chopper. It takes 5-7 minutes at most

I spend less than a minute on nuts, the rolling pin is clean, and I throw the bag away.

Added on Friday 10 Feb 2017 06:36 PM

Rada-dms,
Is the walnut oil sold in bottles in the supermarket okay or not?
I'm directly intrigued which topic is interesting