Servings : Serves 4
Chicken giblets may not be something everyone likes, but those who love chicken liver and chicken gizzards can attest to how delicious these tidbits can be when cooked the right way! These crispy on the outside yet tender on the inside gizzards make for an amazing appetizer or starter.
Ingredients for Marinade
- 500 gm chicken gizzards (thoroughly cleaned)
- 1 tbsp. yoghurt
- 1/2 tbsp. tomato paste
- juice of 1/2 a lemon
- 1/4 tbsp. coriander powder
- 1 tsp. salt
- 1/4 tsp. garlic paste
- 1/4 tsp. ginger paste
- 1 tsp red chilli powder
- 2 tbsp. all-purpose/plain flour
- 2 tbsp. cornflour
- pinch of baking powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper powder
- 1 egg beaten wtih 1 tsp. milk
- oil for deep frying
When ready to cook, put the gizzards with their marinade in a pressure cooker. Cook for 2 whistles. If you do not have a pressure cooker, simply cook them in an open pan on medium heat (covered) until tender. This should take about 20 minutes. In a pan you may need to add a bit of water if it dries out during the cooking.
Once done, allow them to cool. In the meantime, mix the flour and cornflour with baking powder, salt and black pepper powder. Take the gizzards one at a time, dust them in the flour then dip them in the beaten egg, then roll them once more in the flour. Repeat with all the rest until all are done.
Heat oil in a deep pan and fry the coated gizzards until golden. Remember that they are already pre-cooked so they will not need to be fried too long.
Drain on kitchen towels and serve with chili sauce or tomato ketchup.