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Chicken livers, hearts and gizzards with walnuts and pomegranate seeds Media: Kuchmachi Kuchmachi ( Georgian : კუჭმაჭი , pronounced [kʼut͡ʃʼmat͡ʃʼi] ) is a traditional Georgian [ 1 ] [ 2 ] [ 3 ] dish of chicken livers, hearts and gizzards with walnuts and pomegranate seeds for topping.
Water chestnuts, liver (duck or chicken), bacon, soy sauce, ginger, or brown sugar Rumaki or rumake is an hors d'oeuvre of Tiki culture origin. It was popularly served at Trader Vic's and other Polynesian restaurants in the 1950s and 1960s.
Chicken dishes frequently include the gizzard, heart and liver of the bird, and Goan sausage choris or chouriço contains spicy, tangy pork pickled in vinegar and the local liquor feni before being cased in pig intestines. It is a popular Goan food regularly consumed during the monsoons when fish is scarce.
The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal). Pork, lamb, veal, beef, chicken, goose, and cod livers are widely available from butchers and supermarkets while stingray and burbot livers are common in some European countries.
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat. [4]
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Chicken sauce piquant – chicken cooked in a tangy stew with tomatoes and spices, often served over rice, a favorite in southern Louisiana [19] Conch chowder – mainly a specialty of Florida; Étouffée – a very thick stew made of crawfish or chicken and sausage, okra and roux served over rice
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