Dish of Chicken Gizzard Apperizer
(click to enlarge)

Chicken Gizzard Appetizer


East Africa - Tanzania   -   Firigisi za kuku
Serves:
Effort:
Sched:
DoAhead:  		 5 app
**
2-1/2 hrs
Yes		 Gizzards are costly gourmet items in Africa, but quite affordable in North America, as few people here know what to do with them. This salad is highly portable and served at room temperature.
This appetizer is served in upscale bars in Tanzania, and has been very well received when I've presented it at parties.

1-1/2
2
1/4
2
1/2
1
1
1-1/2
#
cl
in

T
T
t
T
Chicken Gizzards  
Garlic
Ginger root
Chili, dry (1)
Salt
Pilau Masala (2)
Lime Juice
Oil
PREP   -   (20 min)
  1. Clean GIZZARDS and cut into bite size chunks, remembering they'll shrink a bit. You can start them cooking now.
  2. Crush GARLIC and GINGER, chop fine and mix. I usually pound it to paste in a big mortar after chopping.
  3. Crush CHILIS and mix with Salt and Pilau Masala.
  4. Squeeze LIME JUICE (not lemon).
RUN   -   (2 hrs)
  1. In a tightly covered sauté pan simmer Gizzards slowly, with just enough water to keep them from sticking to the pan (see Note-3). Simmer until tender - about 1-1/2 to 2 hours. Stir and check water often.
  2. Boil out any remaining water, add Oil and fry stirring a minute or so, then stir in Garlic mix and fry stirring over moderate heat until garlic is fully cooked.
  3. Stir in Masala Mix, then Lime Juice until well blended.
  4. Serve as an appetizer with lime slices and plenty of beer.
NOTES:

  1. Chili:

      Dry red Arbols or Thai chili are fine. The amount given will make this recipe medium spicy by Southern California standards, but some from the Frozen North may find it too much. If all you have is Japones use more. For details see our Chili Page.

  2. Pilau Masala:

      This highly aromatic East African masala is related to the garam masalas of northern India, but differs significantly. For a recipe see our Pilau Masala page.

  3. Chicken Gizzards

      These can be found in many markets serving ethnic populations. North American gizzards are almost always frozen or "formerly frozen" and exude quite a bit of water when cooked. At the start, you may have to cook uncovered for awhile to bring the liquid level down.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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