Jerusalem mix

Chicken liver mixed with oriental spices creates a special aroma, which is the main decoration of the dish. Browned on a high flame, crispy on the outside and juicy on the inside, the liver goes especially well with vegetables, a mixture of Greek yogurt and squeezed greens, and sweet-sour narsharab sauce.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi tarkhun

Recipe author

Dadu Chutlashvili

Ingredients

Portions :

chicken liver

150 gram

Baked Boneless drumstick

200 gram

Grilled white onion

50 gram

red cherry tomatoes

80 gram

Narsharab

20 gram

Jerusalem Mix Seasoning

3 gram

Salt

3 gram

yogurt mix

3 gram

Shug

50 gram

A mix of herbs

Pomegranate

sumac

Baked potatoes

step

Let's stock Jerusalem mix seasoning - a mix of yellow and white spices, chicken liver, boneless drumstick and vegetables.
Let's marinate the boneless chicken barkal, and then bake it in the oven at 180 degrees for 20-25 minutes. Marinate the chicken liver in milk for 2-3 hours

step

Fry the liver on high heat and sprinkle with salt
At the end, add the baked chicken and fry together .
Add grilled white onion, cherry tomatoes cut in half, Jerusalem mix seasoning, and salt. When ready, add narsharab sauce and stir to get a uniform mass with oil to emulsify.

Serve

To serve, transfer the mixture of strained vegetables and Greek yogurt to a plate, sprinkle with sumach, add oriental adjika-shugi, or Georgian green adjika, put the chicken mix on top and garnish with pomegranate and herbs, and we can also serve baked potatoes.

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