Chicken giblets with tarragon
4 servings
20 minutes
Chicken offal with tarragon is a refined dish of Georgian cuisine that combines the tenderness of chicken liver and hearts with the aroma of fresh tarragon. Historically, offal has always been part of traditional cuisine, allowing for rich and deep flavors from the simplest ingredients. In this recipe, the meat is first boiled and then fried with onions to achieve an appetizing golden crust. Tarragon and cilantro add freshness and a slight spicy note to the dish, while pomegranate seeds provide a sweet tanginess that enhances the flavor. This dish pairs perfectly with Georgian lavash and a glass of dry red wine, creating an atmosphere of a warm family dinner or festive gathering. Simple to prepare yet rich in taste and aroma, it is a true find for connoisseurs of Georgian culinary traditions.
1
Cleaned and thoroughly washed chicken hearts are boiled in boiling water for five to ten minutes and then cut in half.
- Chicken hearts: 1 kg
2
Finely chop the onion and fry it in butter or vegetable oil until it becomes transparent.
- Onion: 6 heads
- Vegetable oil: 2 tablespoons
3
We add the hearts to the onion and fry together for five to six minutes over medium heat. When the hearts are almost ready, we add the liver to the pan, mix, and fry for another five to seven minutes. It's important not to overcook the liver, or it will become too tough.
- Chicken hearts: 1 kg
- Chicken liver: 400 g
4
Add salt, pepper, finely chopped tarragon and cilantro, and keep on the heat for a couple more minutes. Then transfer to a plate and sprinkle with pomegranate seeds.
- Sea salt: to taste
- Ground black pepper: to taste
- Cilantro: to taste
- Tarragon leaves: to taste
- Pomegranates: to taste
