Kuchmachi from chicken giblets

Kuchmachi from chicken giblets

Category: Culinary recipes

Kitchen: georgian

Ingredients
chicken liver	300 g
chicken stomachs	300 g
walnuts	50 g
pomegranate juice	1/2 and 1/4 cups
spicy adjika	1 tbsp. the spoon
hops-suneli	1 tsp
favorite condiments	1.5 tsp
bulb onions	1 PC
vegetable oil	4 tbsp. spoons
garlic	2 cloves
Garnet	1/4 piece
parsley
salt, pepper to taste

Cooking method

• It so happened that I had to spend most of my vacation at home. In proud loneliness. What I was incredibly happy about. Liberty! I didn’t do general cleaning, didn’t wash windows and didn’t go through the cupboards. I did not do anything. In the end, I deserve it.
• 5 years ago, we bought an apartment in a residential area of ​​the city. And in this area until then I knew practically only what I saw from the window. Finally, I had time to get to know the local shops, shops and markets closer. She did it slowly. In the vegetable department of the market, rather automatically than out of gratitude, she thanked the seller for a kilogram of potatoes. I don't know what woke her up there, but since then she has been greeting me and offering the freshest and best product. Today, for example, she offered to buy grenades. We don't eat pomegranates, but in order not to offend, I bought one pomegranate and began to think where to attach it. Attached. Very good. It's not only beautiful, it's also delicious! Like all Georgian cuisine.
• Recipe From Lorkhen's Chefs. RU
• 1. Cut the liver and ventricles into small pieces. Fry with 2 tablespoons of vegetable oil for 6 minutes over high heat.
• 2. Season with salt, pepper, pour 1/2 cup of pomegranate juice and simmer over low heat for 20 minutes.
• 3. Fry the onions in the remaining vegetable oil until golden brown.
• 4. Chop the nuts, add suneli hops, seasoning, spicy adjika, fried onions, pomegranate juice (1/4 cup), mix well. Add to the liver with stomachs, simmer over low heat until there is no liquid.
• 5. Place on a plate, sprinkle with finely chopped parsley, garlic and pomegranate seeds.
• My comments. I didn't add nuts. For my taste, they oversaturate the dish. Sprinkled with cilantro on top. She roasted and stewed the giblets longer, until the stomachs were ready. I liked it very much, without exception. The son has arrived, he does not eat giblets under any sauce. Today I ate everything. And he said: the pomegranate is here, like a sauce - it is refreshing. In which he was absolutely right.

Tanyusha, you can't take your eyes off, how beautiful it is !!!

Gash, and the taste is not ordinary. Pomegranate has done its job

It’s very beautiful and I believe that it’s delicious: nyam: I’m not going to make up my mind on chicken liver, I remember how as a child my mother cooked chicken soup and there was a liver - dry and hard, sometimes with bitterness, although my mother very carefully removed the gallbladder. And how in this dish

[Nut]

Nut, if such a persistent rejection of chicken giblets, then you can cook from veal. And the lung is added there.
And here the liver, although it takes a long time to cook, is surprisingly soft, and the pomegranate sauce gives it a completely new taste.

It’s very beautiful and I believe that it’s delicious: nyam: I’m not going to make up my mind on chicken liver, I remember how as a child my mother cooked chicken soup and there was a liver - dry and hard, sometimes with bitterness, although my mother very carefully removed the gallbladder. And how in this dish

I read the message and remembered my childhood, my mother also added liver to the soup sometimes - it also tasted the same as you described. My mother made soup from homemade chicken and it tastes different than now from that liver that you can buy by weight and now I will explain why.Domesticated chicken grows for a long time, and those offal that are now sold from chickens of such breeds that they grow quickly and are slaughtered, it is not profitable for the manufacturer to keep chickens for a long time. Nowadays chicken liver, which you can buy - it is tender and soft both when roasting and boiling.

Thank you girls: flowers: Liver, stomachs and pomegranates have already been bought and will be used on Monday

For dinner today I had Kuchmachi with spaghetti;) In short, I ate too much I really liked the giblets, the liver is soft and not at all bitter, but on the contrary - sweet and sour Honestly, I did not expect that it was so very tasty
THANK YOU

Honestly, I didn't expect it to be so delicious
THANK YOU

That's great that we liked it! To your health!

And I am always confused by the presence of pomegranate seeds It seems to me that the pomegranate seeds will interfere ... But what do you say?

Girls, and pomegranate juice - from a bottle?

Yes, of course, juice from a bottle

And no one wants to answer me ...

[shuska]

And I am always confused by the presence of pomegranate seeds. It seems to me that pomegranate seeds will interfere ... But what do you say?

shuska, honey, sorry, did not see the post.
I've always had this prejudice too. But everything turned out to be all right! We ate with bones. But I read this advice so that it would be easier to get the grains directly:

To easily get the seeds, you need to cut off the top of the pomegranate, cut the peel and soak in a bowl of cold water. Then, holding the fruit under water, gently break it - the grains themselves will fall to the bottom. Throw away everything except the grains and dry them by draining the water.

[celfh]

celfhthank you
Since the pomegranate seeds do not interfere, as if I would risk cooking.
Eh, it's a pity now there is no pomegranate juice, otherwise I would have put it ...
Okay, when I do, I will report back

very tasty and beautiful! Thanks a lot for the recipe!

It turned out delicious. Thanks for the recipe.