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Kuchmachi-chicken giblets from Georgian

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Kuchmachi-chicken giblets from Georgian

Kuchmachi Georgian — very tasty and nutritious snack dish which is simply and quickly prepared at home. It is based on guts, in my case, chicken hearts, gizzards and liver.


Cooking time60 minutes Number of servings10

Ingredients for Kuchmachi-chicken giblets from Georgian




Step-by-step instruction of cooking Kuchmachi-chicken giblets from Georgian


Step 1

Chicken ventricles wash, peel from the film and cut into strips. Hearts cut into 4 pieces. The liver is cut slightly larger than the hearts.Chicken ventricles wash, peel from the film and cut into strips. Hearts cut into 4 pieces. The liver is cut slightly larger than the hearts.


Step 2

Fry on high heat the ventricles 10 minutes. Add the hearts and fry for another 5 minutes. Add the liver and fry for another 5 minutes. Season with salt and pepper, pour 150 ml wine, 100 ml of water and simmer, stirring occasionally, for 20-30 minutes, until the liquid has evaporated.Fry on high heat the ventricles 10 minutes. Add the hearts and fry for another 5 minutes. Add the liver and fry for another 5 minutes. Season with salt and pepper, pour 150 ml wine, 100 ml of water and simmer, stirring occasionally, for 20-30 minutes, until the liquid has evaporated.


Step 3

While the giblets stew, in another pan fry the finely chopped onion until Golden brown. The garlic through a garlic press, chili pepper finely chop. In a mortar grind the garlic, pepper, all spices until smooth and add 100 ml of wine, mix. When the liquid evaporates add fried onions and a blend of spices and wine and cook another 10 minutes over high heat. The finished dish sprinkle with pomegranate seeds and herbs.While the giblets stew, in another pan fry the finely chopped onion until Golden brown. The garlic through a garlic press, chili pepper finely chop. In a mortar grind the garlic, pepper, all spices until smooth and add 100 ml of wine, mix. When the liquid evaporates add fried onions and a blend of spices and wine and cook another 10 minutes over high heat. The finished dish sprinkle with pomegranate seeds and herbs.


Step 4

Bon appetit! Delicious both hot and cold.Bon appetit! Delicious both hot and cold.