• 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

  1. Get your ingredients together. These include;
  2. 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.
  3. 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).
  4. Add garlic and the tomato puree, stir vigorously and ensure each gizzard is coated in the puree.
  5. Add the onion and fry for another 2 minutes, again, de-glazing as you go. Check for seasoning and adjust accordingly.

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