Kuchmachi from chicken giblets

6 servings

60 minutes

Kuchmachi is a rich and aromatic dish made from chicken offal, originating from Georgian cuisine where offal dishes are valued for their rich flavor. It combines the tenderness of chicken liver, the density of gizzards, and the richness of hearts fried to a golden crust and infused with spices. Khmeli-suneli, adjika, and garlic add spiciness while tarragon and cilantro provide freshness. Pomegranate seeds add a slight tang and an exquisite appearance to the dish. Kuchmachi can be served with Georgian lavash or aromatic herbs, making it not only hearty but also a festive treat.

Energy value per serving

• Calories: 500.9
• Proteins: 46.2g
• Fats: 31.8g
• Carbohydrates: 7.2g

Ingredients

• Chicken liver: 500 g
• Chicken hearts: 500 g
• Chicken gizzards: 500 g
• Tarragon: 70 g
• Coriander: 70 g
• Chicken broth: 200 ml
• Adjika: 2 tsp
• Khmeli-suneli: 1 tsp
• Butter: 100 g
• Red onion: 1 head
• Pomegranate seeds: 5 tsp
• Vegetable oil: to taste
• Salt: to taste
• Ground black pepper: to taste
• Garlic: 4 clove

Cooking steps

1. Cut chicken gizzards and liver into small pieces that fit easily in the mouth. Remove excess fat from the hearts and slice them lengthwise.

   Required ingredients:

   • Chicken liver: 500 g
   • Chicken hearts: 500 g
   • Chicken gizzards: 500 g
   • Vegetable oil:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Boil the hearts and stomachs separately for 10-15 minutes.

   Required ingredients:

   • Chicken hearts: 500 g
   • Chicken gizzards: 500 g

3. Fry each type of chicken's internal organs in vegetable oil until a characteristic fried smell emerges, seasoning with salt and pepper.

   Required ingredients:

   • Chicken liver: 500 g
   • Chicken hearts: 500 g
   • Chicken gizzards: 500 g
   • Vegetable oil:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

4. In the same pan, add a bit more vegetable oil, sauté the finely chopped onion, season with pepper, add adjika, khmeli-suneli, and chopped garlic.

   Required ingredients:

   • Vegetable oil:  to taste
   • Red onion: 1 head
   • Ground black pepper:  to taste
   • Adjika: 2 teaspoons
   • Khmeli-suneli: 1 teaspoon
   • Garlic: 4 cloves

5. Pour the broth into the onions and spices, and thicken the sauce with cold butter.

   Required ingredients:

   • Chicken broth: 200 ml
   • Butter: 100 g

6. Add chopped cilantro and tarragon to the sauce.

   Required ingredients:

   • Tarragon: 70 g
   • Coriander: 70 g

7. Return all the scraps to the pan and sauté over medium heat for a couple of minutes.

   Required ingredients:

   • Chicken liver: 500 g
   • Chicken hearts: 500 g
   • Chicken gizzards: 500 g

8. Remove from heat, sprinkle with fresh herbs and pomegranate seeds.

   Required ingredients:

   • Coriander: 70 g
   • Pomegranate seeds: 5 teaspoon