CHICKEN LIVER CHASHUSHULI
In this recipe we will show how to make a popular Georgian dish made with chicken liver, onions, wine and spices.
Ingredients (3-4 servings): 500 gms of chicken liver, 30 ml of oil, 100 ml of white wine, 3 bay leaves, 2 tbs of white wine vinegar, salt and black pepper, 2 large white onions, 1 small red onion. Half tsp of Barberry spice (ground or dried) and half tsp of coriander.
Preparation (for a marinade version of the recipe): Add liver to a dish. Add 100 ml of white wine, 2 tbs of white wine vinegar, 3 bay leaves and half tsp of Barberry spice (ground or whole dried). Cover dish and put in fridge for 1-2 hours.
When ready to cook, add the marinade to a pan. Cover pan. Heat on low gas, stirring occasionally until the liquid is reduced. This will concentrate the flavor. The larger the surface of the pan, the easier the reduction will be because there is more room for the liquid to move around. The overall reduction will not take as long with a pan with a large surface area.
Preparation (for a non-marinade version of the recipe): Add liver to a pan. Add 100 ml of white wine, 2 tbs of white wine vinegar, 3 bay leaves, 1 tbs of oil. Cover pan. Heat on low gas, stirring occasionally until the liquid is reduced. This will concentrate the flavor.
For both marinade and non-marinade recipes: When the mixture has reduced, slice two large white onions and add to the pan. Add 5 tbs of oil, half tsp of coriander, salt and black pepper (1 tsp or less, depending on your taste) and fry the mixture for 7-10 minutes on a medium heat. Stir frequently.
Serving: When cooked, remove bay leaves and serve, garnished with a red onion. This dish is delicious when eaten with Georgian lobiani (click here for recipe).
Enjoy your chicken liver Chashushuli!