Cooking chashushuli - Georgian chicken liver

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

If you want to diversify your menu, which has become boring and trivial, then you should turn to dishes of other national cuisines. The edible from the Caucasus is especially well perceived by the Russian people. Local delicacies are easy to prepare, have an interesting taste, and are firmly included in the treasury of skills and preferences of housewives.

Today we will talk about an interesting dish of chashushuli. This is a Georgian-style chicken liver, which is prepared in a special way with the addition of onions, white wine and spicy spices. It is eaten hot, while the tomato variety, on the other hand, is preferably eaten cold. Both options will be considered.

Features of Georgian cuisine

Georgian cuisine is one of the oldest in the world. Its distinguishing feature is the contrast of spicy and spicy. It widely uses vegetables, both as an addition to meat dishes, and as an independent component. Soup kharcho, chicken tabaka, khachapuri and many others have become international, and appeared so long ago that it’s even scary to imagine.

Moreover, unlike many national cuisines, Georgian recipes have not changed much over the past centuries. This allows you to surprise your receptors with truly non-trivial tastes.

We'll need

To prepare three or four servings of Georgian hot chicken liver, you will need a simple set of products and spices that can be purchased at any market or store:

• 500 grams of chicken liver.
• 2 large white onions.
• Small red onion.
• Olive oil.
• 100 milliliters of white wine.
• 2 tablespoons wine vinegar.
• 0, 5 teaspoons coriander and barberry.
• 3 bay leaves.
• S alt and ground black pepper to taste.

Let's start cooking

Georgian liver recipe is quite simple. Even an amateur can handle cooking. Defrost the chicken liver, rinse thoroughly and, cut into small pieces, put in a small deep bowl. Then you should pour it with wine, vinegar, add bay leaf and barberry. After that, the container must be covered and put in the refrigerator for about two hours.

When time passes, pour the liver together with the marinade into a small deep frying pan and begin to simmer it over medium heat, covering it with a lid. Periodically, the dish must be stirred. When all the liquid has evaporated, put the white onion cut into rings into the pan, add five tablespoons of olive oil, coriander, s alt andpepper. Adding a little fire, fry the liver for seven to ten minutes, stirring often.

Removing the pan from the heat, remove the bay leaf from it and put the Georgian-style liver on plates, garnishing each serving with red onion rings. Food should be served with Georgian lavash, bought in the tandyr.

Cold Appetizer

It has a pronounced cilantro flavor and sweet and sour taste of tomatoes. This Georgian liver recipe is sure to please, and makes two hefty servings.

Half a kilo of chicken liver washed and cut into large pieces. Roll each in s alted flour and fry in a pan for ten minutes, turning over while doing so. When the liver acquires a golden crust, the fire can be reduced, and the pan covered with a lid and held on the stove for another five minutes. The main thing is not to overdry. Put the finished liver on paper towels to cool and get rid of excess oil.

Cut the large tomato into cubes, the red onion into thin half rings, and traditionally chop the cilantro. Season the fragrant mix with a teaspoon of 6% apple cider vinegar and a pinch of hop-suneli seasoning. When the liver has cooled, the ingredients can be combined, add finely chopped garlic, a little s alt if necessary, mix thoroughly, sprinkled with vegetable oil. As mentioned above, the dish is served cold.

I would like to hope that these Georgian liver recipes with photos intrigued you. Bon appetit!