Chicken Offal Kuchmachi
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
6
Description
Chicken Offal Kuchmachi
Ingredients
- Chicken Liver - 20 oz
- Chicken hearts - 20 oz
- Chicken gizzards - 20 oz
- Tarragon - 0 oz
- Cilantro - 0 oz
- Chicken Broth - 5 fl oz
- Adjika - 2 spoons
- Khmeli-suneli - 1 tablespoon
- Butter - 5 oz
- Spanish onions - 1 head
- Pomegranate Seeds - 5 teaspoons
- Vegetable Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Garlic - 4 cloves
Step by Step guide
Step 1
Cut the chicken gizzards and liver into small pieces that will easily fit in your mouth. Remove any excess fat from the hearts and slice them lengthwise.
Step 2
Boil the hearts and gizzards separately for 10-15 minutes.
Step 3
Sauté each type of chicken offal in vegetable oil one at a time until it releases a characteristic roasted aroma, seasoning with salt and pepper.
Step 4
In the same skillet, add a little more vegetable oil, sauté the finely chopped onion, season with pepper, then add adjika, khmeli-suneli, and minced garlic.
Step 5
Pour the broth into the onions and spices, and finish the sauce with cold butter.
Step 6
Add chopped cilantro and tarragon to the sauce.
Step 7
Return all the offal to the skillet and sauté over medium heat for a couple of minutes.
Step 8
Remove from heat, then sprinkle with fresh herbs and pomegranate seeds.
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