Kuchmachi – Georgian Offal Stew

Kuchmachi – Georgian Offal Stew is a hearty and delicious dish of chicken hearts, livers, and gizzards with walnuts and aromatic herbs and spices. If you a fan of offal, you should include this recipe to your cooking repertoire.

Hello, folks! How are you doing? I hope you all had a great weekend, and you will have a great week ahead. And I hope you are enjoying spring (or fall if you live in the Southern Hemisphere) so far.

And today, I am excited to share another dish from Georgian cuisine with you.

Ladies and gentlemen, please welcome Kuchmachi!

Kuchmachi – Georgian Offal Stew

Well, I know that offal often gets a bad rep. But if you happen to love internals, then please don’t close this page. You will love this recipe. I promise.

Unlike some other Georgian recipes we often had in our house when I was a kid, this one is new to me. But when I learned about this dish, I could not wait to make it. However, I needed to do research on the recipe, ingredients, and cooking techniques. What I can tell from checking recipes is that there are quite a few variations. Some recipes call for boiling the internals. Some call for wine, while others for pomegranate molasses. Many recipes don’t include walnuts, either. So, given that, I cannot tell if this is an authentic recipe. But I hope the flavour profile is more or less close to what you could expect from the original dish.

For this recipe, you will need internals – ideally, you should use a combination, e.g., chicken livers, hearts, and gizzards. You should cut them into smaller pieces, perhaps even slightly smaller than in my photos. You will also need butter and oil, onions, garlic, walnuts, and pomegranate molasses. And of course, an aromatic blend of spices and herbs. While they tend to vary, here I used ground coriander, summer savoury, fenugreek, cayenne, and bay leaves. Plus, fresh coriander and pomegranate arils for serving!

More Georgian Recipes to Try

Be sure to try some other gorgeous recipes from Georgia:

Satsivi – Chicken in Walnut Sause

Lobio – Georgian Bean and Walnut Stew

Khachapuri – Georgian Cheese Filled Bread

I hope you like this recipe for Kuchmachi, and you will make it a try.  If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

Kuchmachi – Georgian Offal Stew

Recipe by Ben | HavocinthekitchenCourse: MainCuisine: Georgian

Servings

6-8

servings

Prep time

15

minutes

Cooking time

45

minutes

Kuchmachi – Georgian Offal Stew is a hearty and delicious dish of chicken hearts, livers, and gizzards with walnuts and aromatic herbs and spices.

Ingredients

• 2 lb. (900 g) mixed internals – I used chicken hearts, gizzards, and livers

• 2 tbsp. (30 ml) olive oil

• 2 tbsp. (30 g) butter

• 2 large onions, chopped

• 3-4 garlic cloves, minced

• 1.5 cups (150 g) walnuts, finely chopped

• 2 tbsp. (30-35 ml) pomegranate molasses

• 1/2 tbsp. ground dried coriander seeds

• 1 tsp. summer savoury

• 1 tsp. fenugreek

• a pinch of cayenne pepper

• salt and black pepper, to taste

• fresh coriander, for serving

• pomegranate arils, for serving

Directions

• Thoroughly rinse the hearts, livers, and gizzards. Cut them into smaller pieces removing any excess of the fat or connective tissues. Put the internals in a large saucepan, add water to cover and gently boil for about 20 minutes. While simmering, skim the scum. Drain and set aside.
• In a large heavy-bottom pan or Dutch over, add the olive oil over low-medium heat. Cook the onions for about 10 minutes.
• Add the butter, garlic, and walnuts and toss for a few minutes.
• Return the internals and add about 1/2 cup (125 ml) water. Stir in the herbs and spices. Continue to cook, stirring occasionally, for about 15-20 minutes. Try and adjust seasoning if necessary.
• Serve hot or warm. Sprinkle with coriander leaves and pomegranate arils just before serving.

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.