Chicken Offal Kuchmach with Walnut Sauce

1. 1 Chicken heartspack 500 g ≈ $2.50 120 g
2. 2 Chicken liverpack 500 g ≈ $2.50 100 g
3. 3 Onions≈ $1.60 per kg 55 g
4. 4 Walnutspack 150 g ≈ $4.00 25 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Cilantropack 50 g ≈ $1.20 12 g
7. 7 Khmeli-suneli 2 g
8. 8 Pomegranatepack 1 pcs ≈ $2.50 0.1 pcs
9. 9 Dry red winepack 750 ml ≈ $9.00 25 ml
10. 10 Sunflower oil 10 ml
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the hearts and liver, halve the hearts, and chop the liver into large pieces.

2. Sauté the onion³ in oil for 4–5 minutes until soft.

3. Add the hearts and cook for 8 minutes, then add the liver and cook another 5–6 minutes until the pink juices disappear.

4. Pulse walnuts⁴, garlic⁵, cilantro⁶, khmeli-suneli spice, salt, pepper, and wine into a thick paste.

5. Stir the paste into the offal and warm through for 2–3 minutes until the sauce thickens.

6. Garnish with pomegranate⁸ seeds and fresh cilantro⁶ before serving.