Chicken Offal Kuchmachi

Chicken offal kuchmachi is spicy, rich and aromatic with cilantro and garlic. Gizzards and hearts are softened first, while liver is added later so it stays tender.

Clean chicken hearts (400 g), cut chicken gizzards (400 g) and boil them until soft, 40-45 minutes. Cut chicken liver (400 g) into pieces and slice onion (200 g).

Heat ghee (70 g) and fry the onion for 2-3 minutes. Add the liver and cook for another 2-3 minutes, then add the hearts and gizzards and fry for 2 minutes.

Pour in water (150 g), add sea salt (4 g), black pepper (2 g), khmeli-suneli (3 g), tomato-paste adjika (15 g) and chopped garlic (15 g). Cover and cook for 5 minutes.

Serve the kuchmachi with chopped cilantro (40 g).