I love talking to you guys! From the absolutely random questions, to the slightly inappropriate hilarious ones, to those from readers who genuinely want to grow their cooking skills. I appreciate your feedback in all forms it comes and appreciate the connection we have {insert cheesy romantic song in background}. One of my readers once asked me why I do not have a gizzard recipe. I wondered the same, and asked my self why I kept on postponing the recipe. I decided to do one, the first of many I will do, after being inspired by this gizzard recipe from Jay Take a Pic. Our flavors are different, but both are delicious. So to usher in the weekend, here is my garlic turmeric fried gizzard.
PREP TIME: 24 HRS COOK TIME: SERVES:
Ingredients
1/2 kg of gizzard
2 tablespoons of fresh rosemary
8 cloves of garlic
2 tablespoons of balsamic vinegar
1 red onion, diced
1 tomato, pureed
1 green bell pepper, diced
1 tablespoon of tomato paste
1/2 a teaspoon of Cayenne pepper ( or use fresh chilli if you have some)
Turmeric (1/4 teaspoon of turmeric)
Paprika (1 teaspoon)
Black Pepper (1 teaspoon)
Salt to taste
Vegetable oil for frying
Method
Clean your gizzard by removing the white membrane covering them and any loose soil particles that may be present. You can ask your butcher to clean them for you too coz sometimes, we are just not in that mood :DD.
In a bowl, add your cleaned and chopped gizzard together with the rosemary, 5 cloves of minced garlic and balsamic vinegar. Allow this to marinate overnight. I have been loving balsamic vinegar with my chicken lately, and it is the same vinegar I used for this spicy chicken thigh recipe. I bought it from Tuskys Kenyatta Avenue.
After the marination time has lapsed, add some oil into a pan and add the marinated gizzard and let them cook through on high heat. They will produce lots of water during this process, and since we want a dry fry, you can drain this water. Once done, turn off the heat and set aside.
In a separate sufuria, add the red onions and 3 minced garlic. Let this sautee until fragrant. Add the tomatoes, tomato paste and the spices and allow this to cook for about 5 minutes.
Add the gizzard and half of your bell pepper, let this fry in the tomatoes for 5-10 minutes.
Add the remaining green bell pepper and serve shortly after. Garnish with some toasted sesame seeds and serve.
Is you ugali ready? Because this garlic turmeric fried gizzard needs to be in your tummy right now!
Meaty, lean and flavorful are part of the reasons I will always love this gizzard recipe! Like all chicken recipes, the garlic was beautifully brought out and the amazing spiciness complimented the inherent rich flavor of the gizzard.
Happy Friday!
-K
Get your downloadable recipe here :))
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Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
I love your recipes, Must try ?☺.
Must try for sure!!! And thank you <3
I want to eat when look at it 😀
Thanks for your sharing
Hope you do get a chance to try this recipe out! :)) I am sure you will love it as much as I did
I still find the Gizzard abit tasteless on the inside,where did i go wrong….the sauce was to die for though.
Add more salt even marinating it. The salt will penetrate through.
I love the picture of the finished gizzard. now I am craving gizzard
<3
What is balsamic vinegar? What colour is it? Which one did you use here?
Balsamic vinegar is a kind of vinegar. It is dark brown in color and yes, it is the one I used here as the recipe indicates
VERY NICE RECIPE!! i WILL GIVE IT A TRY
<3
I tried and did I great job.folks loved it. thank you soo much
So fantastic to know <3. Cheers to many many more
I always use your recipes. Trying this one tonight :-).Thanks for the ebook
Cheers!!
Tried this recipe today…very yummy!.the best i have ever had.
Glad you enjoued
Hi, Can I use apple cider vinegar if I don’t have balsamic vinegar or which other vinegar can I use
I was desperately looking for a recipe to use the gizzards I had in my freezer since I could not longer bread them and deep fry them due to my restrictive diet. And though some of the ingredients in your recipe are off limit to me, your recipe inspired me to be able to make a compliant version for myself. Since I am on a restrictive diet (Auto-Immune Protocol) for my autoimmune disease, I had to make some changes to the recipe. I substituted my homemade no-mato sauce (made from beets, carrots, and squash) for the pureed tomato, and Tamarind paste for the tomato paste, radishes for the green pepper, fresh minced ginger for the paprika and pure wasabi powder for the cayenne. It’s came out really good.
I served it over my leftover Parsnip Sage Risotto. I’m so thankful for finding this recipe that inspired me to be able to make a compliant dish with the gizzards I had in the freezer.
I love your feedback!! Even happier you loved this recipe!