Armenian Tjvjik
Description
The recipe won't take much time. Prepare this delicious dish using the most accessible ingredients, perfect for both everyday meals and festive occasions. Tender chicken liver, hearts, and gizzards in a wonderful, aromatic sauce with ginger and garlic. Serve hot with mashed potatoes, pasta, buckwheat, or vegetable salads.
Instructions
- 1
Step 1
Season the chicken gizzards with salt, remove any fat and yellow membranes if present, and cook until tender for 40-50 minutes. Place them in a frying pan.
- 2
Step 2
Trim the fat, vessels, and remove blood clots from the chicken hearts. Rinse well and boil until cooked through for 20-25 minutes. Add to the stomachs in the frying pan.
- 3
Step 3
Wash the chicken liver, remove the ducts and fat, cut into pieces. Place in a frying pan.
- 4
Step 4
Pour in the sunflower oil and fry over low heat for 10-12 minutes, stirring.
- 5
Step 5
Add the chopped onion to the pan with the gizzards and hearts. Pour in the sunflower oil. Cover with a lid and simmer, stirring occasionally, until the onion is soft.
- 6
Step 6
Add fried chicken liver, a piece of butter, minced ginger, and tomato paste (which can be replaced with two fresh large tomatoes) to the pan. Pour in 200 ml of water and mix well.
- 7
Step 7
Season with salt and pepper to taste. Simmer the tjvjik covered over low heat for 10 minutes. At the end, add the minced garlic and mix well.
- 8
Step 8
The chicken offal stew is ready. Serve with any side dish.