Georgian Chicken Offal Sauté with Walnuts and Pomegranate

What you need

• 200 g (7 oz) chicken gizzards
• 100 g (3 1/2 oz) chicken hearts, halved
• 200 g (7 oz) chicken livers, trimmed
• 1 large onion, halved and thinly sliced
• 3 tbsp sunflower oil
• 100 g (1 cup) walnuts, shelled
• 4 cloves garlic
• 1 tsp ground coriander
• 1 tsp khmeli-suneli, Georgian spice mix
• 1 pinch dried summer savory
• 1 pinch red pepper flakes
• 2 tbsp wine vinegar
• 20 g (1 small bunch) cilantro, chopped, plus extra to serve
• 60 g (1/3 cup) pomegranate seeds
• salt, to taste

Method

Restated from the original video

1. 1

   Put the gizzards in a saucepan, cover with water, add a pinch of salt and bring to a boil. Skim off the foam.

2. 2

   Simmer on low heat until a knife slides in easily, 45-60 min. Drain, cool a little and slice into thin strips.

3. 3

   Meanwhile, pound the walnuts with the garlic and a pinch of salt to a coarse paste, or pulse in a food processor.

4. 4

   Stir the coriander, khmeli-suneli, savory and red pepper flakes into the paste, then mix in the vinegar.

5. 5

   Cut each liver into 3-4 pieces.

6. 6

   Heat the oil in a large frying pan over medium heat. Fry the onion until soft and golden, 4-5 min.

7. 7

   Add the hearts and fry for 5 min, stirring.

8. 8

   Add the livers and fry for 5 min, until browned outside and cooked through with no pink inside.

9. 9

   Add the gizzard strips and fry for 2 min more.

10. 10

    Stir in the walnut paste, the cilantro and 100 ml (scant 1/2 cup) of hot water.

11. 11

    Cover and simmer on low heat for 8-10 min, until the sauce is thick and clings to the meat. Add a splash of water if it dries out.

12. 12

    Taste and adjust the salt and vinegar.

13. 13

    Serve warm or at room temperature, scattered with pomegranate seeds and more cilantro.

Imported from poshagovo.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.