Dish of Giblet Appetizer Salad
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Giblet Appetizer Salad


R. Georgia   -   Kuchmachi
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
***
1-3/4 hrs
Yes		 This meaty appetizer salad from Georgia is made from the most flavorful parts of the chicken, the hearts, gizzards and livers. It is not hard to make, and can be made well ahead without degrading.

8
8
8
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2
3
1
1
2/3
1/4
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2-1/4
2
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1/3
4
1/2
oz
oz
oz
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cl
oz
t
t
t
t
---
oz
T
---
c
t
c
Chicken Hearts
Chicken Gizzards
Chicken Livers
-- Ground
Garlic
Walnut meats
Coriander Seeds
Marigold Petals (1)
Salt
Chili, dry (2)
-- Herbs
Cilantro (3)
Summer Savory
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Pomegranate Juice (4)
Wine Vinegar, red
Pomegranate Seeds

The vinegar gives this recipe just the right tartness. See also the somewhat simpler Giblet Appetizer.

Make   -   (1-3/4 hrs - 45 min work)
  1. Rinse GIBLETS. Bring lightly salted water to a boil. Stir in HEARTS and GIZZARDS. Bring back to a boil and simmer slowly for 1 to 1-1/2 hours, depending on how tough your chickens were.
  2. With 10 minues to go: stir in LIVERS. Bring back to a boil and simmer another 10 minutes. Drain well.
  3. Cut Giblets as desired. I usually slice hearts into 3 pieces crosswise and dice Gizzards and Livers about 1/4 inch if I'll be using them in rolls, otherwise crosswise about 3/8 inch thick. The hearts are always cut much smaller because they re tougher.
  4. Crush GARLIC and chop small. Mix with WALNUTS and grind fine (I use a mini-prep food processor).
  5. Grind Coriander and Marigold Petals. Mix into the Walnuts along with Salt and Chili.
  6. Chop Cilantro and Savory fine. Mix.
  7. In a large bowl, mix Giblets and Walnut mix.
  8. Stir Pomegranate Juice and Vinegar into the Giblets, mixing well.
  9. Mix Herb mix and Pomegranate Seeds into Giblets. Give it some time to rest and blend flavors.
  10. This dish can be kept refrigerated, and will keep for several days, but should be served cool, not chilled.
  11. Serving:   My favorite way of dealing with these is to set out a rectangle of Lavash (Armenian flat bread) and place some Lettuce leaf on top, then the Giblets over the lettuce and roll it up.
NOTES:

  1. Marigold Petals:

      The measure is for finely powdered. Whole petals are very springy and hard to measure, but will be about 5 times the powdered amount, lightly packed. In Georgia, French Marigold (Imeruli Shaphrani - Tagetes patula) is used, but it is not easy to find in North America. Pot Marigold (Calendula officinalis petals can be found on-line and are a reasonable substitute. For details see our Calendula / Marigold page.

  2. Chili:

      The pattern recipe calls for Hot Hungarian Paprika, but I use Indian Reshampatti, which is a little hotter and has good flavor. For details see our Chili Powders / Flake.

  3. Cilantro:

      Weight is after removal of stems and damaged leaves - it's about 3/4 cup loosely packed.

  4. Pomegranate Juice

      You can squeeze this from pomegranates, but it's more convenient to buy it squeezed, but make sure you buy "100% pomegranate juice", not some trickily labeled sweetened fruit juice.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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