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…
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