Chicken Offal Kuchmachi

Ingredients

• Chicken Liver 20 oz
• Chicken hearts 20 oz
• Chicken gizzards 20 oz
• Tarragon 0 oz
• Cilantro 0 oz
• Chicken Broth 5 fl oz
• Adjika 2 spoons
• Khmeli-suneli 1 tablespoon
• Butter 5 oz
• Spanish onions 1 head
• Pomegranate Seeds 5 teaspoons
• Vegetable Oil to taste
• Salt to taste
• Ground Black Pepper to taste
• Garlic 4 cloves

Step-by-Step Guide

Step 1

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

Step 2

Boil the hearts and gizzards separately for 10-15 minutes.

Step 3

Sauté each type of chicken offal in vegetable oil one at a time until it releases a characteristic roasted aroma, seasoning with salt and pepper.

Step 4

In the same skillet, add a little more vegetable oil, sauté the finely chopped onion, season with pepper, then add adjika, khmeli-suneli, and minced garlic.

Step 5

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

Step 6

Add chopped cilantro and tarragon to the sauce.

Step 7

Return all the offal to the skillet and sauté over medium heat for a couple of minutes.

Step 8

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