Tzhvzhik Armenian

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   Let's prepare the ingredients according to the list. All by-products, if frozen, are defrosted at room temperature.

2. STEP 2

   

   and rinse thoroughly, cut off excess fat and films.

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.

4. STEP 4

   

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

5. STEP 5

   

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

6. STEP 6

   

   Pour vegetable oil into a frying pan with a thick bottom. Let's 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.

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, 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.

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!

Comments on the recipe

tatyanochka2022

09.12.2023

4.8

I have been interested in the Armenian tjvzhik recipe for a long time. I really wanted to try a dish that combines different offal products. I had chicken hearts and liver, only the ventricles were missing, so I prepared tzhvzhik without them. I first cleaned the hearts from fat and blood clots, then cut them and set them to boil, cooking them for half an hour. Then I combined the hearts, liver and onions in a frying pan. I fried them with the addition of butter, tomato paste and garlic (I did not add spices), then simmered them under the lid, adding broth from the hearts. Tzhvzhik turned out very aromatic and tasty! Hearts and livers, different in structure, caused different sensations. Either a soft and juicy liver came across a tooth, or a denser and more elastic piece of the heart. They tasted different too, they went well together and “sounded” harmoniously. I made fluffy rice as a side dish, poured sauce over it, put tzhvzhik on plates, it turned out very appetizing! Thank you very much for the recipe!

Mechikk

09.12.2023

4.7

Yummy! Thanks for the recipe, I’ll definitely make it!