I’ve wanted to make chicken liver chashushuli since the recipe was published in March https://georgiaabout.wordpress.com/2013/03/11/about-food-chicken-liver-chashushuli/, but I’ve just gotten around to finding some nice fresh chicken livers. Right next to the livers were some gizzards and of course I couldn’t resist, and why should I? Adding gizzards would only make the chashushuli better, or supreme So that’s why. Sorry Bassa.
I knew that the gizzards wouldn’t be cooked and tender in the time it took to cook the livers, so I precooked the gizzards with bay leaf, onion and chicken broth before adding them to the marinade.
One “souci” was that I didn’t have any barberries, so I substituted dried cranberries soaked in lemon juice. I know, not authentic, but determined. I love the Georgian free and easy way with bay leaf! My mother was like that. This was a very good lunch, but you have to wonder how it would taste with barberries. Please see link above for authentic recipe and just to visit this incredibly interesting site about Georgia.
Georgian Chicken Liver Chashushuli Supreme
1 lb chicken gizzards, halved
1 bay leaf
1 thick slice of onion
2 cups chicken broth
Salt and pepper
1 lb chicken livers, halved
1/2 cup white wine
2 tbsp white wine vinegar
2 scallions sliced
3 bay leaves
1/4 cup chopped dried cranberries soaked in 2 tbsp lemon juice
2 onions, sliced
3 garlic cloves, sliced
1 tsp coriander
1 tsp salt
1/2 tsp pepper
4 tbsp olive oil
Simmer the chicken gizzards with the bay leaf, onion slice, chicken broth, salt and pepper for 1 hour. Drain, cool completely and put inside a mixing bowl. Add the chicken livers, wine, vinegar, bay leaves, dried cranberries with juice and scallions. Refrigerate for 2 hours.
Remove the livers from the refrigerator and pour into a wok, cooking on medium high heat until the liquid is reduced by half, about 10 minutes. Add the sliced onions, garlic, coriander, salt, pepper and olive oil, then fry for an additional 10 minutes until the onions are cooked.
Top with onion slices and chopped cranberries.