Satsivi chicken in Georgian

We cut up the chicken, separate the legs and wings from it. Cut all the pieces into pieces. I sometimes take only fillets or only thighs, but it is more correct to cook satsivi from a whole chicken.
Fill the prepared chicken with boiling water and cook for about 60-80 minutes, not forgetting to periodically collect foam.
Peel the onion, wash it, cut it into 4 parts and cut it into strips.
Fry the onion in vegetable oil until golden brown.
Peeled walnuts must be ground into powder. I do this with a blender, but you can also use a regular rolling pin.
Combine nuts with fried onions, add paprika, red hot pepper, coriander to taste. Pour the finished broth (3 ladles). If the sauce turns out to be liquid, you can add a little flour. Salt.
We separate the meat from the bones, cut it into fibers. Combine the prepared meat with the sauce.
Add chopped herbs and grated garlic to the satsivi and mix well.
Satsivi in Georgian is ready, you can serve it to the table. It is served cold, the next day, too, is not heated. If heated, the sauce will darken, and its taste will change.

Bon appetit!