Chicken Gizzard

Ingredients

• Chicken gizzard (or gizzard)
• Garlic cloves
• Whole onion
• Aromatic spices (bay leaves, ginger, whole cloves, etc.)
• Hot pepper - optional
• Sweet bell pepper - optional
• Carrot - optional
• Spice mix to taste
• 1/2 cup olive oil + vegetable oil for frying
• To finish the chicken gizzard:
• Lemon + crushed garlic + olive oil
• (+ finely chopped cilantro - optional)
• Add the onion and garlic cloves as well, plus the ginger, bay leaves and the rest of the aromatics and the salt — salt must be added at this stage
• Sprinkle the spices, add a small amount of fresh pepper and the carrot if desired, but not too much so the gizzard flavor remains dominant
• Sauté over medium or high heat according to preference
• When the chicken gizzard is cooked after a few minutes, remove all the aromatics we added — the onion (you may leave the garlic), the bay leaves, the ginger and the cinnamon sticks...
• You can drain a little of the oil
• Raise the heat under the pan, then finish the gizzard with the mixture of garlic, lemon juice and oil
• Leave the chicken gizzard on the heat for only one additional minute, then serve
• Note: you can cut the gizzard on a glass plate because it’s easier to clean than a cutting board
• The gizzard must be cleaned and prepared following strict hygiene rules because it spoils quickly
• A special chicken gizzard recipe from a friend and cook on Sho Tabkhin Today:
• Nicole Maawad
• Click Nicole’s name to visit her page on our site and enjoy all her delicious recipes
• To make beef pounded steak from Nicole as well, click the link: How to make roast beef in steak pieces
• For more tasty chicken recipes, see: Chicken Stroganoff
• #recipes #recipe #chicken #chicken_meat #gizzard #chicken_gizzard #gizzard_dish #suda #chicken_suda
• #ShoTabkhin_Today

Method

1. Clean the gizzard: open the hearts to remove the black veins, removing and discarding the upper white section because it is full of veins. Peel the hearts as well.
2. Clean the "suda" by gently cutting it into medium-sized pieces and removing the black veins.
3. It is preferable not to wash the gizzard under running water so it doesn't develop an off smell; you can leave it in a colander aside for a sufficient time.
4. Heat the oil in a pan on the stove — use plenty of oil. Let it heat slightly, then add the gizzard.
5. Crush small aromatics like cloves and cardamom with the peeled onion so they do not get lost among the ingredients.
6. Add the onion and garlic cloves as well, plus ginger, bay leaf, the rest of the aromatics, and salt — add the salt at this stage.
7. Sprinkle the spices and add a small amount of fresh pepper and carrot as desired, but not too much so the gizzard's flavor remains dominant.
8. Stir over medium or high heat according to preference.
9. When the gizzard is cooked after a few minutes, remove all the aromatics you added — the onion (you may leave the garlic), bay leaf, ginger, and cinnamon sticks...
10. You can drain a little of the oil.
11. Raise the heat under the pan, then finish the gizzard with the mixture of garlic, lemon juice, and oil.
12. Leave the gizzard on the heat for just one more minute, then serve.
13. Note: You can cut the gizzard on a glass plate because it's easier to clean than a cutting board.
14. Follow strict hygiene when cleaning and preparing the gizzard because it can spoil quickly.