Chicken Kuchmachi
Description
The dish is prepared without unnecessary complications. Traditionally considered an appetizer, it is served before the main hot courses. The base of this dish consists of poultry offal (chicken, turkey, and others). In this version, I use chicken hearts and liver, although you can also add gizzards and lungs. This dish is a bright representative of Georgian cuisine; and if until now you only knew such dishes as the soup "Khachapuri" or "Lobio," which are rather labor-intensive to prepare, this recipe will pleasantly surprise you with its taste and simplicity. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. I drain the chicken liver and hearts in a colander and thoroughly rinse off blood clots, remove the membranes, and cut into small pieces. I chop the onions into small cubes.
- 2
Step 2
2. I place a frying pan with sunflower oil over high heat, then add the cleaned and washed chicken offal onto the hot surface, reduce the heat to medium, and season with salt and pepper.
- 3
Step 3
3. After 10 minutes, add 3 tablespoons of dry red wine and half a cup of water to the frying pan, reduce the heat to the minimum, and cook until the liquid has evaporated.
- 4
Step 4
4. In another skillet, sauté the onion in sunflower oil until golden brown.
- 5
Step 5
5. Peel the garlic cloves, press each one with the knife and transfer to a mortar, add salt, ground black and red pepper, coriander, and crush. Then mix the resulting paste with the remaining wine.
- 6
Step 6
6. Add the fried onion, spices with garlic and wine to the liver, mix and cook for 6-8 minutes.
- 7
Step 7
7. I clean the pomegranate, separate it into seeds, wash and chop the cilantro. I sprinkle the finished dish with pomegranate seeds and herbs, and serve it hot.