A salad of Georgian cuisine with tender chicken liver, juicy tomatoes, fresh greens of cilantro and chopped walnuts - having tasted Kuchmachi (georg. კუჭმაჭი) once you’ll want to cook again.
Ingredients:
• chicken liver - 500 g
• tomatoes - 350 g
• red onion - 60 g
• garlic - 2 cloves
• wheat flour - 2 tbsp
• vegetable oil - 2 tbsp
• salt - 1 tsp
• ground black pepper - ½ tsp
• cilantro - 30 g
• fresh chili pepper - ½
• pomegranate - ¼
• walnuts - 50 g
• olive oil - 2 tbsp
You will need:
• carving board
• bowl
• pan
Preparation:
1. Cut the red onion into half rings, tomatoes into wedges, mince the garlic and chop up the fresh cilantro.
2. Remove the membrane and veins of chicken liver, sprinkle with the flour and toss well.
3. Heat a pan with 2 tbsp of vegetable oil and fry the liver on both sides until readiness for about 3 minutes over medium heat on each side.
4. Cool the fried liver a bit and add to the prepared veggies, salt and pepper to taste, add the chopped walnuts and olive oil and toss.
5. Cover the salad and leave for 10 minutes. Sprinkle with the chopped hot pepper and pomegranate seeds when serving.
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