If you want to try a popular Georgian dish, Kuchmachi is an excellent choice. This dish is prepared from chicken heart and liver, and its original taste is due to the use of spices in it. If you are interested in meat dishes and want to try a new dish, don’t miss the Kuchmachi recipe.
How to Make Kuchmachi?
- 700 grams chicken liver and heart
- 150 ml water
- 1 teaspoon Utskho Suneli
- 1 teaspoon dry basil
- ½ or 1 piece hot pepper
- 2 tablespoons vegetable oil
- ½ spoon pomegranate
- 2 pieces onion
- Salt as needed
- 150 ml dry white wine
- 1 teaspoon Khmeli Suneli
- ½ teaspoon coriander seeds
- 30 grams walnut kernels
- 25 grams butter
- 2 garlic cloves
- 30 grams cilantro
To prepare Kuchmachi:
- Wash the chicken’s liver and heart well.
- Make sure there is no blood left around the heart.
- Chop the liver and heart into small pieces and set them aside.
- Wash and chop onions well.
Pour oil into a pan and let it get a little hot. After a few minutes, put the chicken heart and liver in the pan and let it cook for 5 to 7 minutes. Add some water, put the lid on the pan, and let it cook well.
Add the chopped onion to the preheated oil in another pan and fry until golden.
Take a mortar, pour all the spices, including coriander, utskho suneli, khmeli suneli, and basil, into it, and grind together well. Now add red pepper and garlic to them and continue to grind.
After the spices are crushed well, add walnuts and grind them completely. Finally, add wine to this mixture and stir.
Meanwhile, add the fried onion to the cooked heart and liver mixture and cook together for 5 minutes.
After 5 minutes, add the previously prepared sauce to the pan and continue cooking for 7 to 10 minutes until the heart and liver are well flavored with the sauce.
How to Serve Kuchmachi?
Your Kuchmachi is ready. Garnish it with vegetables, pomegranate seeds, and finely chopped garlic, and enjoy.