About Food – Chicken Liver Chashushuli

In this recipe we will show how to make a popular Georgian dish made with chicken liver, onions, wine and spices.

Georgian Chicken Liver Chashushuli

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.

Marinade for Georgian Chicken Liver Chashushuli

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.

Reducing Georgian Chicken Liver Chashushuli

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.

Frying Georgian Chicken Liver Chashushuli

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).

Chicken Liver Chashushuli Ready for Serving

Enjoy your chicken liver Chashushuli!

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Comments
8 Responses to “About Food – Chicken Liver Chashushuli”
  1. rumpydog says:

    That sounds good! Here where I live, chicken lovers are battered and deep-fried. They are light and crispy. It’s called Soul Food.

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  1. […] All parts of the coriander plant (Georgian: ქინძი) are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in Georgian cooking. Georgian recipes that use ground coriander seeds include: Tolma (Georgian: ტოლმა) – a filled, hollowed-out vegetable or a filling wrapped in a leaf; and Chicken Liver Chashushuli. […]

  2. […] All parts of the coriander plant (Georgian: ქინძი) are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in Georgian cooking. Georgian recipes that use ground coriander seeds include: Tolma (Georgian: ტოლმა) – a filled, hollowed-out vegetable or a filling wrapped in a leaf; and Chicken Liver Chashushuli. […]

  3. […] might also want to try our Chicken Liver Chashushuli recipe, made with chicken liver, onions, wine and […]

  4. […] might also want to try our Chicken Liver Chashushuli recipe, made with chicken liver, onions, wine and […]



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