Chicken suda (also called chicken liver or gizzard) is a recipe that’s a little precise but very easy at the same time. How so? Because it takes only minutes on the heat and uses few ingredients, but the cleaning requires some care — the key to great flavor and to make sure it doesn’t turn rancid.

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

Salt

Flour

Flavoring spices

Bay leaf

2 cardamom pods

Cinnamon stick

Method:

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.
Let them soak for just a few minutes, then rinse the suda well with water.
Let the suda drain, then cut into medium pieces and remove any blood vessels from inside.
Place the cleaned suda in a pot over high heat with the flavoring spices (bay leaf, cardamom, cinnamon stick).
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.
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.
Serve immediately while hot.

This delicious chicken suda recipe comes from our friend and cook on Shou Tabkhin Al-Youm

Wutfa Rahal

Click Wutfa’s name to visit her personal page on our site

For more special chicken recipes see How to Roast a Whole Chicken in a Bottle

#recipes #recipe #chicken_gizzard #suda #liver #chicken #shoutabkhin_today

How to Cook Chicken Suda (Chicken Liver/Gizzard)

Prep checklist

Cooking notes