👨‍🍳 作り方

1. 1

   Prepare the offal: If using chicken hearts, clean them and cut them in half or quarters. Clean the gizzards and slice them thinly. Clean the livers and cut them into bite-sized pieces.

   💡 プロのコツ: Ensure all offal is thoroughly cleaned of any membranes or excess fat.
2. 2

   In a large skillet or pan, heat the butter or oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic, ground walnuts, khmeli suneli, and ajika to the pan. Stir well and cook for another 1-2 minutes until fragrant.

4. 4

   Add the prepared chicken liver, heart, and gizzards to the pan. Season with salt and black pepper. Stir everything together to coat the offal with the onion and walnut mixture.

   💡 プロのコツ: Ensure the heat is medium-high to properly sear the offal.
5. 5

   Cook, stirring occasionally, until the offal is cooked through and tender. This should take about 10-15 minutes, depending on the size of the pieces.

   💡 プロのコツ: Avoid overcooking, which can make the offal tough.
6. 6

   Stir in the fresh chopped coriander just before serving. Taste and adjust seasoning if needed.

   💡 プロのコツ: Add coriander at the end to preserve its fresh flavor and aroma.
7. 7

   Serve hot, garnished with fresh pomegranate seeds.

   💡 プロのコツ: Pomegranate seeds add a delightful tartness and visual appeal.