Chicken Giblets
Chicken Giblets
A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Ingredients
- 1 kilo chicken hearts, or hearts, gizzards, liver or combination, (2 lb)
- olive oil, as needed
- 1 tablespoon ground cumin
- 1 tablespoon ground cloves
- 1 tablespoon paprika
- 1 bay leaf
- salt and pepper, to taste
- 2 onions, diced
- 2 cloves garlic, smashed and minced
- ½ cup white wine, or chicken stock
Instructions
- In a large non stick pan, heat a splash of olive oil then add the hearts and or gizzards and fry until just browned. If using liver in addition to hearts and or gizzards, add them just when the other items are browning up, this is because the liver cooks faster, and you do not want to over cook the liver.
- When everything is browned, stir in the cumin, clove, paprika, bay leaf, and salt and pepper to taste.
- Add the onion and garlic, stir that in and fry for 5 minutes.
- Reduce to heat to low and stir in the wine or stock and simmer on low until the giblets are cooked through.
- Serve with rice, pasta, or potatoes.
Notes
Low cost.
Variant: 1. In place of the white wine or chicken stock, use an equal amount of heavy cream.
I made this on 28 Mar 2018, but I did use the variant and used heavy cream in place of the white wine. I used only chicken hearts, halved, and followed the rest of the recipe. Excellent flavor, and I served this over Japanese noodles, which was good, but next time I will opt for mashed potatoes. Overall, excellent meal.