Entree: Georgia – Imereti – კუხმაჩი ➤ Kuchmachi (Georgian spiced stew of chicken offal in a walnut-garlic sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) chicken livers, trimmed
- 8 oz (225 g) chicken hearts, trimmed
- 8 oz (225 g) chicken gizzards, cleaned and halved
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or sunflower)
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, divided
- 1 cup (120 g) walnuts, finely ground
- 1/2 cup (120 ml) warm water or low-sodium chicken stock
- 2 tbsp (30 ml) white wine vinegar
- 1 tsp (5 g) ground coriander
- 1/2 tsp (1.5 g) blue fenugreek (utskho suneli) or 1 tsp (2 g) ground fenugreek if unavailable
- 1/4 tsp (0.5 g) red pepper flakes or to taste
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1/4 cup (40 g) pomegranate seeds for garnish (optional)

Instructions

1. Rinse the gizzards and hearts. In a small pot cover gizzards with water, bring to a gentle simmer, and cook 25–30 minutes until tender; drain and set aside. Pat livers dry and season with 1/2 tsp salt and pepper.
2. Meanwhile, grind the walnuts finely (food processor or mortar and pestle). Peel 2 cloves garlic and mash with a pinch of salt into a paste; stir the garlic paste into the ground walnuts with warm water or stock, vinegar, ground coriander, fenugreek, and red pepper flakes to form a smooth, spoonable sauce. Set aside.
3. In a large skillet over medium heat, warm 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil. Add sliced onion and cook, stirring, until translucent and lightly browned, about 8–10 minutes. Add the remaining 2 cloves minced garlic and cook 1 minute.
4. Increase heat to medium-high, add gizzards and hearts and sauté until lightly browned, about 4–5 minutes. Transfer to a plate.
5. Add remaining 2 tbsp (30 ml) butter and 1 tbsp (15 ml) oil to the skillet. Sear the livers 2–3 minutes per side until browned but still slightly pink inside (do not overcook). Return the hearts and gizzards to the pan.
6. Reduce heat to low, stir the walnut-garlic sauce into the pan with the offal. Gently simmer 6–8 minutes, stirring occasionally, until sauce thickens and flavors meld. Adjust seasoning with remaining salt and pepper and 1–2 tsp (5–10 ml) water if too thick.
7. Stir in chopped cilantro or parsley, remove from heat, and let rest 5 minutes. Transfer to a serving dish and sprinkle with pomegranate seeds if using. Serve hot with toasted bread or traditional Georgian mchadi or lavash.