Chicken Gizzard (Moela)
This recipe is one that I grew up eating. And my mums one was the best, hence I’ve used her recipe.
Chicken Gizzard (Moela)
2015-01-22 11:18:28
Serves 4
Chicken gizzard for the ones of you that don't know what it is. Chicken gizzards are part of the digestive system of the chickens, sort of like a stomach, used to grind food. It is very nutritious. I describe them as "little meaty nuggets of joy" and if that does not entice you, I don't know what will.
Prep Time
25 min
Cook Time
2 hr
Total Time
2 hr 25 min
Ingredients
- 1 kg of chicken gizzard
- 1 x large onion
- 2 x large garlic
- Spring onions
- Salt and black pepper to taste
- dried flaked chillies (optional)
- olive oil
- Tomato pure
Instructions
- Firstly, the chicken gizzards need to be cleaned, under a running tap, scrape any fatty bits, with your fingers rub them to remove any grit, place it in a bawl, (optional 1 tablespoon of vinegar in a litre of water and soak them for 20 min).
- Once clean, cut them into small bite sized chunks. I like mine smaller as it speeds up the cooking process. Cut any yellow colour leathery bits.
- I'm following the traditional way to cook them, check tips at the end of the recipe for alternative quicker way.
- Get a lager pan, add some olive oil, heat it up.
- Add the chicken gizzards, just get a bit of colour onto them.
- Add the chopped onions and crushed garlic, salt and pepper to taste, mix it well, cook for a further 2 minutes.
- From now on, all you have to do is to add water (not too much, just a bit) put the lid on, wait for the water to evaporate (you will hear it) and repeat the process. Add a bit more water put the lid on and wait it to evaporate.
- For 1 KG of chicken gizzard, it took me 1.5 hours of cooking, but in the end they were really soft and melting in your mouth.
- Once the gizzards have softened. make a little well at the middle of the pan, add 2 Tablespoons of tomato pure, fry it for 1 to 2 minutes.
- Add a bit more water, I like my sauce a bit dry, other people like it swimming in sauce, so the choice is yours.
- Taste for seasoning, add more salt and pepper if needed, add your chillies if you want.
- Enjoy it.
Tips
- If you want to reduce the cooking time, use a pressure cooker.
- Add some of the onions, garlic, salt and pepper, cook for 30 minutes, taste it to see if it soft.
- Them drain it, save the cooking liquid.
- On a separate pan, add the oil, some more garlic and onions cook for 2 minutes.
- Add the chicken gizzards, season it.
- Add the tomato pure and some of the cooking liquid.
- Enjoy it.
Brazilian Chef https://www.brazilianchef.co.uk/
Serving options:
- Serve it with white rice and a salad.
- Serve it with bread as a tapas.
- very cold beer or red wine.
Ingredients
Cleaning process
Cut the bits off
Cleaned gizzard
Cooking process
Enjoy a delicious delicacy
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