Kuchmachi
Liver and Heart Stew
Kuchmachi is a traditional Georgian dish originating from Western Georgia, typically made with chicken or beef offal (liver, heart, and gizzards) sautéed with onions, garlic, and a generous amount of walnuts. It's often seasoned with Georgian spices like khmeli suneli and ajika, and sometimes finished with pomegranate seeds for a burst of freshness. This hearty and flavorful dish is a true taste of Georgian home cooking.
🧂 Ingredients
- 250 g Chicken liver(cleaned and cut into bite-sized pieces)
- 250 g Chicken heart(cleaned and halved or quartered)
- 250 g Chicken gizzards(cleaned and sliced)
- 2 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 100 g Walnuts(finely ground)
- 1 tsp Khmeli suneli
- 1 tsp Ajika (Georgian red pepper paste)(or to taste)
- 2 tbsp Coriander(freshly chopped)
- 2 tbsp Butter or oil(for sautéing)
- to taste Salt
- to taste Black pepper
- for garnish Pomegranate seeds
👨🍳 Instructions
- 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.
💡 Tip: Ensure all offal is thoroughly cleaned of any membranes or excess fat. - 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
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
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.
💡 Tip: Ensure the heat is medium-high to properly sear the offal. - 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.
💡 Tip: Avoid overcooking, which can make the offal tough. - 6
Stir in the fresh chopped coriander just before serving. Taste and adjust seasoning if needed.
💡 Tip: Add coriander at the end to preserve its fresh flavor and aroma. - 7
Serve hot, garnished with fresh pomegranate seeds.
💡 Tip: Pomegranate seeds add a delightful tartness and visual appeal.
💡 Pro Tips
- ✓For a richer flavor, you can use a combination of butter and oil for sautéing.
- ✓If ajika is too spicy for your preference, reduce the amount or omit it.
- ✓This dish is traditionally served in a clay pot (ketsi) if available.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use beef offal instead of chicken for a stronger flavor.
- Add a splash of white wine during the cooking process for added depth.
- Some recipes include a small amount of chopped fresh tomatoes.