Chicken gizzards & hearts

Hey Guys!

Never thought I would cook and post a recipe with chicken hearts and gizzards! From all the internal parts of the chicken, liver is usually my go to part for eating and cooking. Lately, I have started eating a lot of chicken hearts and gizzards thanks to a brother from church who brings these delectable parts fried to our Sunday fellowship after service. Back in my hostel days at Karunya, we used to get one main chicken curry with all the proper parts like thighs, legs, breasts etc and there used to a side curry with consisted of all the parts of all the chickens they slaughtered to feed the 8000 odd students on campus! I used to call it the ‘parts curry and of course, this curry was neglected by most but I used to always have a bit of it as the gravy was delicious and the liver soft and tender. I stumbled across the mentioned parts in this post when I accidentally put some of it on my plate. I liked it but still wasn’t convinced. Safe to say, I like it better now, but don’t think I will be eating it regularly though!

{Recipe}
Chicken gizzards and hearts sauté

INGREDIENTS:
Chicken gizzards and hearts – 500gms
Minced garlic-2tbsps
Red wine vinegar-1tbsp
Red chill flakes-1 tbsp
Cayenne pepper-1tsp
Italian roasted tomatoes and olives( in a jar preserved in oil) – 4 tomatoes and about 10 olives
Salt
Lemon pepper seasoning-1tsp
Oil

PREPARATION:
1)On a pan, heat up some oil. Add red chili flakes and minced garlic and sauté for a minute or till golden brown.
2)Now add the chicken gizzards and hearts and sauté for about 5 minutes at medium to high heat. Add salt, pepper, cayenne pepper, lemon pepper and mix well.
3)Add the roasted tomatoes and olives along with a bit of the flavored preserved oil. Cook and sauté for another 10 minutes one medium heat. Serve as shown with a roasted jalapeño.

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21 Comments Add yours

  1. I love this. I’m a big organ meat fan

    Like

    1. myfoodswings says:

      That’s great! 🙂

      Liked by 1 person

  2. fudgextreme says:

    That looks so good! 😉

    Like

  3. D.Ajeatas says:

    Looks really yummy. I never really much cared for liver etc as a kid but growing up I’ve revisited them.

    Like

    1. myfoodswings says:

      That’s great! 🙂

      Like

  4. David Yochim says:

    Might have to try this recipe. Fried gizzards are very popular here where I live.

    Like

    1. myfoodswings says:

      That’s great! 🙂

      Like

  5. John Tanner says:

    Just throw them on the grill. Delicious!

    Like

    1. myfoodswings says:

      Yes! 🙂

      Liked by 1 person

  6. scooper1958 says:

    Are these all your own recipes?

    TheBrownBagBlogger.com

    Like

    1. myfoodswings says:

      Yes! All my blog posts are my own recipes… some experiments, some inspired but mostly my own! 🙂

      Like

  7. Cats and Cravings says:

    Sounds great to me, although I’m the only one in my house who will eat the innards. Yum!

    Like

    1. myfoodswings says:

      Hahaa.. Thanks! 🙂

      Like

  8. Kalsey says:

    Looks Great! This would be such a good idea on how to use all parts of the chicken!

    Like

    1. myfoodswings says:

      Yes! Thank you! 🙂

      Like

  9. AniMDesigns says:

    Wow, so tasty. 🙂

    Like

    1. myfoodswings says:

      Thank you! 🙂

      Like

      1. AniMDesigns says:

        You are welcome!:)

        Like

  10. I love gizzards and hearts. Can’t wait to try this.

    Like

    1. myfoodswings says:

      Thank you! I hope you like it! 🙂

      Liked by 1 person

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