I can swear I tried to write this post and saved it as a draft only for me not to be able to find it. I shall blame it on mommy brain 🙂
I have always liked gizzards. I like them fried, grilled, steamed, and any other way they can be made.
I have also tried making peppered gizzards in the past, but for some reason I could not get it right until today and in one of my favorite kitchen terms, Eureka!
This dish is also a starter dish as well as a side. I served mine with my turmeric coconut rice.
- I Lb of chicken gizzards
- 1 ata-rodo
- 1 red bell pepper
- 1tbsp dry red pepper
- 2plum tomatoes
- Garlic chopped
- Ginger(shaved into 1 tsp)
- I ½ medium sized onions
- 2cooking spoons of oil
- 2 cups of oil for frying(frying is optional)
- Thyme to taste
- salt to taste
- Meat stock(chicken stock is preferable, but any other stock works) or water
- Wash, blend, and set aside the tomatoes, half of an onion, ata-rodo, and bell pepper(use as little water as possible)
- Wash gizzards (remove the green parts and fats) into a pot and pre boil(I always pre boil offals to remove the excess blood and impurities)
- After preboiling and washing, season with salt, dry pepper, Knorr, thyme, curry, and onion wedges
- When meat is soft, drain it from the stock and remove onion wedges
- Fry gizzards in oil or grill in oven(I used the grilling option as it is more health conscious and to prevent nasty oil burns). Do not worry if the gizzards are slightly tough from frying or grilling. It is all in the process
- In a wok or sauce pan, heat two cooking spoons of cooking oil
- Fry onion until translucent.
- Add garlic and ginger until fragrant
- Add the tomato blend and fry until the oil floats to the top
- Season with salt and stir in your gizzards
- Pour in some meat stock to loosen the sauce a little bit, but to not over loosen
- Check for seasonings and season with Knorr if needed(I did not need to use anymore seasonings, as I used a well seasoned meat stock)
- Stir and let the gizzards and sauce combine
- Once the gizzards have absorbed the sauce and it's juices, and the oil has floated to the top, stir in some onions and set aside
- Let the gizzard rest before serving as a side or starter