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–+ servings

Chicken Giblets

Adapted from an internet recipe.
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.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

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.