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!
Chicken gizzards and hearts sauté
Chicken gizzards and hearts – 500gms
Red wine vinegar-1tbsp
Red chill flakes-1 tbsp
Italian roasted tomatoes and olives( in a jar preserved in oil) – 4 tomatoes and about 10 olives
Lemon pepper seasoning-1tsp
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.