Satsivi with chicken

1. Wash the chicken and place it in a saucepan. Pour in 1.5 liters of cold water and bring to a boil.

2. When the water boils, remove all the foam, add a few black peppercorns and salt to taste. Reduce the heat to low and cook the chicken until tender. To ensure the broth is clear, do not allow it to boil vigorously.

3. When the chicken is cooked, remove it from the broth. Cut the breast lengthwise and spread it out on a baking sheet.

4. Place in an oven preheated to 200 degrees and bake the chicken for 10-15 minutes, until golden brown.

5. Strain the broth in which the chicken was cooked and cool.

6. Finely chop the onion.

7. Fry the onion in a frying pan until lightly golden.

8. Grind the nuts in a blender with spices and garlic.

9. Add the fried onion and chop together.

10. Gradually add the broth to the nut mixture, make a sauce as thick as low-fat sour cream. (If you don’t use all the broth, you can freeze the leftovers).

11. Pour the nut sauce into the pan, put it on low heat, add vinegar. Stir constantly, bring the sauce to a boil. As soon as the sauce starts to boil, immediately remove it from the heat.

12. Take the chicken apart, remove the bones or leave them, if desired. Pour the nut sauce over the chicken.

13. When serving, add pomegranate seeds and parsley leaves. Satsivi with chicken is ready. Enjoy.