…You only live once (carpe diem) has been posted around social media for a while now. It’s funny because that’s often exactly how I approach dishes I’ve never tried before. I find it exciting trying new things and experimenting with different flavours. So please bare that in mind when you continue reading this post LOL…
Look at this and tell me that it doesn’t look scrumptious?
Any ideas what it is?
I doubt you’ll believe me anyway but here it goes…
Lots of people turn their noses when it comes to food like this but in response to them, maybe they just had it in a way that wasn’t tasty enough? There are many cultures around the world who are not afraid to eat the whole animal from cow tongue, pig trotters, fish head to even turkey feet these often overlooked parts of the animal can be turned into something so delicious. I’ve even tried to convince my siblings but to no avail lol
As highlighted in my grocery haul previously, I ended up picking up a pack of chicken gizzards and chicken liver. If you are a bit unsure as to what chicken gizzards are they are just part of the digestive tract and function similar to the stomach.
I thoroughly enjoy cooking with them and couldn’t wait to try something different this time. So I put together a kind-of gizzard curry that had spicy and sweet notes and served them with fried livers coated in seasoned flour for added texture and basmati rice (obviously).
Gizzard spicy curry and fried chicken livers
~150g chicken gizzards
~150g chicken livers
3 spring onions, diced
1 white onion, diced
3 garlic cloves, diced
3 tbsp all purpose seasoning
1 tbsp curry powder (medium)
1 tbsp sugar
1 tomato, diced
1 scotch bonnet pepper, diced
6 sprigs of fresh thyme
2 tbsp Worcestershire sauce
1 lemon, halved
1 tsp garlic powder
1/4 cup water
Chicken liver coating ingredients (You will also need, 2 eggs, 1 cup of plain flour, 1 tbsp garlic powder, salt and white pepper to taste)
Separate the meat pieces, wash the meat thoroughly. Use a knife to carefully remove the membranes and squeeze with lemon.
Split all the ingredients (excluding those required for the coating) dividing them amongst the chicken livers and gizzards separately.
Leave to marinate for at least 1 hour.
Heat about 1 tbsp of oil in a sauce pan and pan fry the gizzards along with the marinade they were in until slightly browned. Add 1/4 cup of water and the diced tomato. Bring everything to a boil and allow to simmer for 25 to 30 minutes.
NB: The chicken livers should be fried about 10-15 minutes before serving because they do not really take much time to cook.
Whisk the eggs in a small bowl and add the other ingredients for the coating to a clean plastic bag. Evenly coat each piece of chicken liver with egg and subsequently the coating mixture.
Heat oil within a saucepan. Deep fry the livers for approximately 5 minutes until golden. The liver may splatter hot oil so be especially careful with this part.
Place on kitchen towels to soak up excess oil. Sprinkle with additional salt and pepper if desired.
Serve and enjoy:)
p.s Time to watch some footie!!! For anyone who doesn’t know, I love football and so I’m so excited that Euro 2016 has finally made its debut. Who shall stand? Who shall fall? Only time will tell…