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Traditional Georgian cuisine dish, which is prepared from offal. V classic version it is prepared from beef liver, heart and kidney. But no less popular is the option of chicken giblets, i.e. hearts, stomachs and liver. The dish is fragrant and tasty, all products are available, it is easy to cook. Georgian cuisine is one of the respected cuisines in our virtual tavern, Caucasian cuisine is very interesting in general, not only as food. These are traditions, fragrant seasonings from mountain herbs, original combinations of products, and, of course, the food itself, tasty and easy to prepare. When preparing kuchmachi, chicken giblets are first stewed and then fried with traditional Georgian spices, primarily suneli hops, as well as basil, barberry, coriander (cilantro seeds), and, of course, black pepper. Even in the process of stewing, dry red wine is added, well, garlic and red hot peppers, Without which Georgian cuisine it is hard to imagine. It turns out fragrant and hearty meal, which, when served, is generously sprinkled with pomegranate seeds and cilantro. Can you imagine what the scent is like?
The dish is served hot, any side dish can be offered to it, for example, potatoes (fried, baked, boiled or mashed potatoes) or traditional Caucasian pickles and marinades. And you can just like that, without a side dish. Well, it would also be nice to have red wine or chacha (from Uncle Rezo) ... Wai-wai ...

We will need:

Chicken giblets (hearts, livers, stomachs - 300 g each) - 900 g,
. onions - 3-4 pcs.,
. garlic - 3-4 cloves,
. chili pepper - 1 pc.,
. cilantro greens - a bunch,
. pomegranate - 1 pc.,
. red dry wine- 100-120 ml,
. seasoning hops-suneli- 1 tsp,
. ground dried basil- 1 tsp,
. ground dried barberry - 1 tsp,
. ground coriander (cilantro seeds)- 1 tsp,
. ground black pepper - to taste,
. salt - to taste,
. vegetable oil- 4-5 tablespoons

First you need to prepare chicken giblets for heat treatment. They need to be rinsed, if necessary, then cleaned (remove fat from hearts, also remove fat from stomachs, and maybe completely clean), dry on paper towels. You can cook the giblets whole, but it will be more aesthetically pleasing to cut them all the same. Hearts can either not be cut at all, or cut in half lengthwise. Cut the stomachs into 2-3 parts, divide the liver into 2-3 parts.

Peel the onion, garlic and pepper. Peel the onion and garlic, cut the onion into rings, and remove the seeds from the chili (cut the pod lengthwise and remove the seeds and white partitions).
Put garlic, chili, hop-suneli seasoning, ground dried basil, ground dried barberry, ground coriander and ground black pepper into a mortar (or into an electric blender) and grind everything into porridge. At the same time, the seasonings will mix. Pour the mixture with dry wine, leaving 3-4 tbsp. for extinguishing.
In a frying pan, heat 1-2 tablespoons over medium heat. vegetable oil and fry, stirring, the onion rings until softened, just a few minutes, about 5 minutes or so.
In another frying pan (connoisseurs of Georgian cuisine advise on a regular cast iron pan), heat 2 tbsp over medium heat. vegetable oil, spread chicken stomachs and hearts and, stirring, fry for about 5 minutes or a little longer.
Salt and pepper the contents of the pan, add the remaining wine (3-4 tablespoons), 200 ml chicken broth(or water), let the liquid boil, cover the pan with a lid, reduce the heat to low and leave to simmer for 35-45 minutes, or until most of the liquid has evaporated.
Well, half an hour has passed, the liquid has almost completely evaporated, now you can put the liver in the pan. Cover again and simmer for another 5-6 minutes.
Rinse the cilantro greens, shake off the water and chop, along with the stems. Small, but not crumbs. Peel the pomegranate and remove the seeds.
The liquid in the pan has almost completely evaporated, put the fried onions, add the wine and spices, mix the contents of the pan, increase the heat to the maximum and, stirring constantly, fry for another 5 minutes, or so, looking closely so that it does not burn. Remove the pan from the heat, sprinkle the contents of the pan with chopped cilantro and pomegranate seeds, mix everything and cover with a lid for a couple of minutes.
We spread our treat from the pan on a serving dish. In Georgia, this dish is most likely to be cooked in a clay (or stone) Georgian frying pan - ketsi, and they will serve it on the table. This dish is delicious without any garnish, or, for example, with various pickles, eggplant, cabbage, etc., or with mashed potatoes.

Sincerely, S. Zverev.

For lovers of Georgian cuisine - KUCHMACHI from chicken giblets

Georgian dish made from chicken giblets: hearts, liver, stomachs... KUCHMACHI. Recipe from Alexander Gavristov

We start by washing, drying and cutting offal into small pieces. We take equally chicken heart, chicken liver and chicken stomachs. We clean a few bulbs of onions.

To prepare this dish, we will definitely need a glass of DRY RED wine!

We prepare a set of spices: barberry, suneli hops, grated coriander grains, dried basil, a few cloves of garlic, hot red pepper (preferably fresh, but I didn’t have it!) All spices (except barberry) are sent along with chopped garlic and salt into a blender or mortar and grind (or grind) to a smooth paste.

In a separate frying pan, heat the vegetable oil and fry the coarsely chopped onion until golden brown.

Pour oil into another, deep cast-iron frying pan, heat it up properly and add the giblets one by one. Hearts first. Fry for five minutes, then add the ventricles - another 5 minutes of frying. And after that we throw chicken liver. Continue frying for a few more minutes!

Then pour a glass of wine into the fried mass, throw in the cooked spice paste with garlic, add the barberry and continue to simmer over a slow fire for 15-20 minutes, carefully making sure that all the moisture does not go away (if necessary add wine or water).

We clean a good, ripe pomegranate!

We cut a large good bunch of fresh cilantro and, together with pomegranate seeds, fall asleep in stew. Mix thoroughly and check for salt. Adjust if necessary. We turn off the fire! Ready!!!

Enjoy the delicious aromas of the Caucasus and the great taste of familiar, it would seem, giblets! And if you put a wide sheet of thin fresh lavash next to it and put a good glass of dry red wine...!!! I already envy you!!!

Source http://stranamasterov.ru/node/746840?tid=451

Kuchmachi in Georgian is a recipe for traditional Caucasian cuisine, which quickly spread throughout the world. It appeared a very long time ago, but now almost all peoples of the world know how to cook kuchmachi from chicken offal.

Chicken offal is the most affordable type of offal from which you can cook such a dish that everyone will be delighted. The traditional set of ingredients for kuchmachi - chicken hearts, stomachs and liver. All this is not only useful for the human body, but also very tasty.

The Georgian dish of offal kuchmachi is very spicy, like the whole cuisine of this people. Therefore, carefully look at our recipe and make sure that your kitchen has all the spices you need. In just an hour, a delicious, nutritious and very tasty food will appear on your table. fragrant dish from chicken offal. It is unusual, so it will fit perfectly into holiday menu. And it will help you not to get confused and step by step to do everything right the first time, our recipe with a photo. Many housewives have already tried it, so you will definitely succeed.

There are two versions of kuchmachi in Georgian: cold and hot. For cooking cold appetizer the offal is boiled until fully cooked in salted water, and then cut as small as possible (like a vinaigrette), seasoned with garlic, pepper, nuts, coriander, thyme and grated in a mortar wine vinegar, served with pomegranate seeds. Hot kuchmachi is spicier, the cuts of food are larger, and here, unlike previous version, fried onions and cilantro are added.

Today I bring to your attention a recipe for hot kuchmachi - from chicken giblets, with wine and walnut-garlic dressing, with traditional Caucasian spices. In such a company, offal will turn out not only soft and juicy, but also spicy, spicy, with a breathtaking aroma of cilantro and spices. Be sure to try! You will be pleasantly surprised how a simple and ordinary dish turns into a new, colorful one with a bright Georgian character.

Total Time: 60 minutes / Cooking Time: 45 minutes / Servings: 4

Ingredients

chicken offal (liver, stomachs, hearts) - 1 kg
large onion - 3 pcs.
dry white wine - 200 ml
water - 200 ml
garlic - 4 teeth
ucho-suneli - 1 tsp
suneli hops - 1 tsp
dried basil - 1 tsp
coriander seeds - 0.5 tsp
hot pepper - 1 pc. or to taste
walnut - 2 pcs. optional
vegetable oil - 2 tbsp. l.
butter - 30 g
pomegranate - 1 pc.
cilantro - 1 bunch.
salt - to taste

Cooking

Large photos Small photos

Chicken giblets should be taken in equal proportions, that is, approximately 300 grams of hearts, stomachs and liver. Rinse offal thoroughly and prepare for heat treatment. I clean the stomachs of excess fat and cut them into 4-6 pieces so that they cook faster. I cut the hearts in half lengthwise, remove the veins with large vessels. I check the liver for the absence of bile and cut it large, into 2 parts.

Heat the vegetable oil in a large deep frying pan. I put stomachs and hearts in it first. Fry over high heat, stirring, for about 5-7 minutes, until a confident crust forms.

I pour half of dry white wine into the pan, that is, 100 ml (can be replaced with pomegranate juice). I continue to fry for another 3-4 minutes until the alcohol evaporates. Then I pour in a glass of water, reduce the heat and simmer for 20 minutes, without a lid. During this time, almost all moisture should evaporate.

In parallel, in another pan in a small amount butter I fry the onion, cut into half rings, until golden brown.

Now, when there is almost no liquid left in the pan with giblets, I lay the liver, as it cooks much faster than all other offal. I continue to cook for another 10 minutes, until the liquid has completely evaporated, add salt to taste. Carcass over very low heat, stirring, otherwise the offal will burn and dry out.

I am preparing a dressing for kuchmachi - a mixture of spices, garlic and wine. I chop the garlic and pepper with a knife, put it in a mortar. I add there walnuts and spices: coriander, dried basil, hops-suneli and ucho-suneli (fenugreek). I grind everything with a pestle to a state of homogeneous gruel, gradually adding the remaining wine. Nuts can be omitted, but personally I like the subtle nutty flavor in the dish.

When the liver is ready, I add fried onions to the pan, pour in a mixture of wine and spices. The carcass is all together for another 5-7 minutes, so that all the aromas and tastes are combined.

Remove the finished dish from the heat, cover tightly with a lid and let it brew. In the meantime, I finely chop the cilantro and peel the pomegranate - preferably chilled, aged in the refrigerator for at least two hours, then the grains will play nicely in contrast.

Kuchmachi in Georgian is ready! It should be served hot, ideally on heated portioned pans made of red clay - ketsi. If there is no special dishes, ordinary, slightly warmed plates will do. I put the fragrant pieces of kuchmachi on a serving dish, pour the resulting sauce on top, sprinkle with ripe pomegranate seeds and finely chopped cilantro. Can be supplemented with pita bread or fresh bread, garlic and pickled capsicum. Bon Appetit!

On a note

The Georgian kuchmachi recipe can be used as a base. If you decide to cook not from chicken offal, but take offal of artiodactyls (pork, beef, lamb), then the heat treatment time needs to be increased. Offal should first be boiled and then fried in a pan, as described above.

Description

Kuchmachi in Georgian- an unusually tasty and nutritious snack dish that is easy and quick to prepare at home. It is based on offal, in our case - chicken hearts and liver ( if you like, you can also take the stomachs, but do not forget to keep the proportions).

Cooking kuchmachi from chicken offal is easy. Our detailed recipe with photo. If everything is done correctly, the traditional Georgian appetizer kuchmachi will turn out to be very tender, spicy and fragrant and will compliment any hostess. After all, it is not for nothing that they say that if someone does not like Georgian cuisine, serve him kuchmachi - and he will immediately change his mind.

Want to check it out? Then let's start cooking!

Ingredients

(400 g)
(400 g)
(4 things.)
(4 cloves)
(1/2 cup)
(4 tablespoons)
(1 bunch)
(1 tsp)
(1 tsp)
(1 tsp)
(1 tsp seeds)
(taste)
(taste)
(1 piece medium)

Cooking steps

We prepare everything necessary ingredients. Place the pomegranate in the refrigerator immediately.

My chicken giblets, clean from films and cut into small pieces. Finely chop the onion.

We put the giblets in a pan, salt, pepper and fry over high heat in two tablespoons of vegetable oil.

After 5-7 minutes, pour in 3 tablespoons of red wine and ½ tbsp. water, reduce the heat to low and simmer the dish on the stove until the liquid has evaporated.

In a separate frying pan, fry the chopped onion in 1 tbsp until golden. l. oils. On high heat, this will take about 4 minutes.

We clean and chop the garlic, add spices to it and grind everything together in a mortar until a slurry is obtained. We mix this gruel with the rest of the wine.

Add the fried onion and wine-garlic-spicy mixture to the stewed chicken giblets, mix everything and keep on high heat for about 6 minutes.

We take out the pomegranate from the refrigerator and carefully remove the seeds from it. Wash, clean and finely chop the cilantro can be replaced with parsley so that it is not too spicy). We decorate ready meal pomegranate seeds and chopped greens.