Recipe of Chicken Liver Dish
Kuchmachi, a Georgian delicacy, embraces a hearty blend of pig's heart, liver, kidneys, spleen, and lungs, creating a robust and flavorful dish. In this rendition, we focus on the pork variation. Whether adorned with the rich crunch of walnuts or graced simply with pomegranate seeds, Kuchmachi stands as a versatile and cherished culinary tradition.
4
Servings
40 min
Preparation
Intermediate
Meat
Ingredients
- 500g chicken livers, cleaned and trimmed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh herbs for garnish (cilantro or parsley)
Join me and let's see how to make Chicken Liver Dish
Instructions:
- Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
- Add minced garlic to the onions and cook for an additional minute.
- Add chicken livers to the pan, cooking until they are browned on all sides.
- Season with ground coriander, cumin, paprika, salt, and pepper. Mix well to coat the livers evenly.
- Reduce heat to low, cover, and simmer for 15-20 minutes until the livers are fully cooked.
- Garnish with fresh herbs before serving. Enjoy your flavorful Georgian Kuchmachi!
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