How to Cook Chicken Suda (Chicken Liver/Gizzard)

Ingredients

• Chicken suda (chicken liver/gizzard)
• Oil (for frying)
• Salt
• A pinch of seven-spice blend
• A pinch of cinnamon
• Onion — optional
• 2 garlic cloves — optional
• For washing the suda:
• Vinegar
• Lemon juice
• Flour
• Flavoring spices
• Bay leaf
• 2 cardamom pods
• Cinnamon stick

Method

1. Sprinkle a little salt, some vinegar, plenty of lemon juice and a dusting of flour over the chicken suda and rub gently — the suda is very delicate.
2. Let them soak for just a few minutes, then rinse the suda well with water.
3. Let the suda drain, then cut into medium pieces and remove any blood vessels from inside.
4. Place the cleaned suda in a pot over high heat with the flavoring spices (bay leaf, cardamom, cinnamon stick).
5. When all the water has evaporated, add oil and lightly sauté the suda — do not over-fry so it doesn’t become too dry. At this stage you can also add a chopped onion and two crushed garlic cloves, if you like, when you add the oil.
6. Finally, sprinkle salt and the spices over the chicken suda, then turn off the heat and deglaze with lemon juice and pomegranate molasses. Remove from the heat.
7. Serve immediately while hot.
8. For more special chicken recipes see How to Roast a Whole Chicken in a Bottle