3-4 Servings
~ 25 - 30 min
- 300 g gizzards
- 1/4 tsp salt
- 2 tbsp brown sugar
- 1/2 medium onion, sliced
- 2 whole garlic cloves
- 1 tbsp tomato puree
- 2 tbsp cooking oil
Gizzards (zvikanganwahama) are one of my favourite parts of a chicken. As been said, simplicity is the best sophistication. Such is the case with this recipe. There’s nothing fancy that we’ve done to these gizzards but the taste is just mwaaaah, finger-licking good! You have to give it a go. You can serve this with your preferred starch and vegetables.
Equipment
- Medium sized pot
- Sharp knife
- Chopping board
- Wooden spoon
- Teaspoon
- Tablespoon
Instructions
- Get your ingredients together. These include;
- Put your gizzards into the pot and add enough water to just cover them and add salt. Bring to the boil then reduce heat to a gentle simmer. Simmer until they are tender,cooked through and there’s no more water in the pot.
- Add oil to the pot. Sprinkle the sugar over the gizzards and fry until they are beginning to brown. De-glazing with a little water as you go. (To deglaze is when you pour a cold liquid into a hot pan to get all the little brown bits unstuck from the pan. There’s a lot of flavour in those brown bits).
- Add garlic and the tomato puree, stir vigorously and ensure each gizzard is coated in the puree.
- Add the onion and fry for another 2 minutes, again, de-glazing as you go. Check for seasoning and adjust accordingly.
