Kuchmachi
Kuchmachi is the national dish of Georgia, consisting of chicken by-products, liver, hearts, and gizzards. This dish is seasoned with a mixture of hmeli-suneli spices and served with crushed walnuts and pomegranate seeds. In Georgia, a similar dish is also made from beef or lamb offal. This dish is worth preparing a little more; it gets better as it stands.
Preparation time: 2-3 hours for boiling gizzards and hearts, 1 hour for cooking.
Level: Not too difficult
Quantity: Serves four to six
Ingredients:
500 g chicken liver, cut into 2-3 cm pieces
500 g chicken hearts, cut in half
500 g chicken gizzards, cut into 2-3 cm pieces
4-5 medium garlic cloves, sliced
2 large onions, finely chopped
2 tbsp. Hmeli suneli seasoning blend
3-4 tbsp. cooking oil for browning offal
200 g walnuts, coarsely crushed
A handful of pomegranate seeds, for serving
Fresh parsley or coriander, for serving
Sea salt and black pepper, for seasoning
250 ml chicken stock
Preparation:
- Boil the chicken gizzards and hearts, seasoned with salt, for 2-3 hours until soft.
- Cut the hearts in half, the gizzards into 2-3 cm pieces, and chop the liver. Chop the onions and slice the garlic.
- Heat the cooking oil in a heavy-bottomed saucepan over high heat, quickly brown the onion and garlic for a minute, add the chopped liver, hearts, and gizzards, stir and brown the food for 5-7 minutes.
- Adjust the temperature to low, add the broth and the Hmeli suneli seasoning mix, season with sea salt and black pepper, and simmer the food for about 45 minutes.
- The food should be on the drier side at the end, definitely not watery. Let the broth evaporate, and when it has almost evaporated, add the walnuts, lightly crushed with a knife.
- To serve the food, shake it over with chopped parsley and pomegranate seeds. You can serve it with Georgian flatbread or basmati rice.
Ready!!
