The ManicaPost
Ingredients:
2 tablespoons of cooking oil
1 onion, chopped
2 tomatoes, chopped
1 teaspoon garlic, crushed
1 teaspoon fresh ginger, grated
½ teaspoon curry powder
250 g chicken gizzards, cleaned and washed
salt and freshly ground black pepper, to taste
Instructions:
Heat the oil in a pan and fry the onion, tomatoes, garlic and ginger with the spices until softened.
Add the gizzards and one cup of water and cook over medium heat for 30 minutes, covered.
Season with salt and pepper, and simmer uncovered for 10 minutes until thickened.
Enjoy!
Tender deep fried gizzards
Ingredients:
500g chicken gizzards (rinsed in cool water)
2 cups buttermilk divided (1 cup for marinade and 1 cup for dipping prior to dredging)
1 cup all-purpose flour
2 teaspoons smoked paprika
1 teaspoon pepper
1 teaspoon salt
oil for deep frying
hot sauce for serving (optional)
Instructions:
Marinate
Place rinsed chicken gizzards in a bowl of buttermilk and allow to marinate for at least four hours or overnight.
After the gizzards have completed the marinate process, rinse and simmer.
Simmer:
Place gizzards in a pot of water and bring to a hard boil.
Once the water reach a hard boil, turn heat to medium and simmer for about 15 minutes.
After the gizzards have cooked, drain water and set aside to cool while making the dredge.
Prepare dredge:
Combine flour and spices in a gallon bag and set aside.
Prepare to fry gizzards:
Place cooled gizzards in a bowl of buttermilk and coat evenly.
Then place gizzards in baggie of dredge (flour and spices).
Close bag and shake gizzards until completely coated.
Fry gizzards:
Gently place gizzards in deep fryer or a fryer. Be extremely careful not to splash hot oil out of the pot.
Deep fry chicken gizzards for about five minutes or until golden brown.
Carefully remove gizzards from hot oil and place on a plate covered with paper towels.
Serve chicken gizzards with your favourite hot sauce and enjoy!
