Kuchmachi – Georgian Chicken Giblets with Walnuts and Pomegranate

Ingredients:

Preparation mode:

👉 Kuchmachi is a beloved Georgian dish of chicken giblets – hearts, gizzards and livers – simmered until tender, then fried with onion and garlic and finished with ground walnuts, coriander, blue fenugreek and a shower of pomegranate seeds and cilantro. It comes from western Georgia, where it is served as a warm appetizer at every supra, often with mchadi cornbread and a glass of wine. If you have never cooked offal, kuchmachi is the friendliest way to start: rich, nutty, tangy and full of flavour.

How to Make Kuchmachi

1. Simmer the gizzards and hearts. Put the gizzards and hearts in a pot, cover with water, bring to a boil and skim. Add salt and simmer for 40–45 minutes until tender. Drain, keeping 150 ml of the broth.
2. Cut the giblets. Cut the cooked gizzards and hearts and the raw livers into bite-sized pieces.
3. Fry the onions. Heat the oil or butter in a large pan and fry the onions over medium heat for 6–8 minutes until soft and golden.
4. Add the livers. Add the livers and fry for 3–4 minutes until they change colour, then add the gizzards and hearts.
5. Season. Stir in the garlic, coriander, blue fenugreek and pepper flakes and cook for 1 minute.
6. Add the walnuts. Add the ground walnuts and the reserved broth. Simmer for 5 minutes until thick and creamy. Stir in the vinegar or pomegranate juice and season with salt and pepper.
7. Rest. Take off the heat and let rest for 5 minutes – the flavours deepen as it cools slightly.
8. Serve. Serve warm, generously topped with pomegranate seeds and cilantro, with mchadi or fresh bread.

Tips for the Best Kuchmachi

• Don’t overcook the livers – they should stay just pink inside and tender.
• Grind the walnuts finely so they make a creamy sauce, not a crumbly one.
• The pomegranate is not just decoration: its sour crunch balances the rich giblets.

FAQ

What is kuchmachi made of?
Kuchmachi is made from chicken giblets (hearts, gizzards and livers) or pork/beef offal, cooked with onion, garlic, walnuts, Georgian spices and pomegranate.

Is kuchmachi served hot or cold?
It is usually served warm or at room temperature as an appetizer at a Georgian supra.

Can I make kuchmachi without walnuts?
Yes – it will be lighter. Add a little more broth and finish with butter instead.

👉 More Georgian walnut dishes: satsivi, badrijani nigvzit and pkhali. Serve with mchadi and read about the spices in khmeli suneli and the Georgian supra.

Footnotes:

Traditionally kuchmachi is also made with pork or beef offal (heart, liver, lungs). Chicken hearts, gizzards and livers are the easiest to find.
Kuchmachi is eaten warm or at room temperature. It keeps 2 days in the fridge.