Armenian Spicy Chicken Offal Stew

A tasty, healthy and satisfying dish of Armenian cuisine! Armenian tzhvzhik is chicken by-products stewed in tomato sauce: liver, hearts and ventricles. The special feature of this dish is the addition of ginger; it gives the taste of the dish a spicy edge.
cook time: 1h 20 min
Caleb Huxley
Armenian Spicy Chicken Offal Stew

Nutrition Facts (per serving)

143
Calories
10g
Fat
4g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Ground coriander 1 g
Butter 20 g
Water 100 ml
Ginger 5 g
Tomato paste 2 tbsp
Bulb onions 1 pc
Vegetable oil 2 tbsp
Chicken liver 200 g
Chicken hearts 200 g
Chicken stomachs 200 g

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients according to the list. All by-products, if frozen, are defrosted at room temperature.

Step 2

Step 2
and rinse thoroughly, cut off excess fat and films.

Step 3

Step 3
Chicken hearts and ventricles must first be boiled in salted water; cook for 30 minutes from the moment the water boils over low heat.

Step 4

Step 4
Drain the water, place the offal in a colander, let it cool a little and cut it into small pieces.

Step 5

Step 5
There is no need to pre-boil chicken liver; it requires less cooking time. We cut it into strips or cubes, whichever you prefer. Peel the onions and cut into cubes.

Step 6

Step 6
Pour vegetable oil into a frying pan with a thick bottom. Letʼs warm it up. Place the onion in the frying pan, fry it until transparent, add the cooked liver. Stir, fry them together over medium heat for about 2-3 minutes, the liver should lighten slightly.

Step 7

Step 7
Place the boiled hearts and ventricles in a frying pan next to the liver, add a piece of butter, tomato paste, salt, ground black pepper to taste, pressed garlic, grated ginger and coriander. Stir and fry over medium heat for about 5 minutes, stirring occasionally with a spatula. Then pour in a little water, stir, cover the pan with a lid and simmer over low heat for 15 minutes so that the sauce thickens a little.

Step 8

Step 8
The dish is ready. Tzhvzhik can be served as an independent dish — offal in sauce, or with a side dish, mashed potatoes, rice, buckwheat are perfect. Gravy will make any side dish juicy and tasty. Bon appetit!

Additional rubrics

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