Chicken gizzard is a part of the digestive system of the bird that grinds food before it enters the small intestine. Though not commonly consumed in many cultures, it is considered a delicacy in some parts of the world, owing to its unique texture and flavor. Chicken gizzard can be prepared in various ways, but this particular recipe - Giblet in Spicy Tomato Gravy - is an exquisite way to savor this underrated meat.

Historically, gizzards were eaten by ancient civilizations such as the Greeks and the Romans, and it was considered an aphrodisiac in medieval times. Nowadays, gizzards are a common ingredient in many traditional dishes worldwide, such as African grilled gizzards and Cajun-style fried gizzards.

One fantastic way to enjoy chicken gizzards is by making Giblet in Spicy Tomato Gravy. This recipe is a perfect balance of flavors, combining the rich and tender meat with the tanginess of tomatoes and the kick of spices. A fusion of flavors that perfectly balances the meat's inherent taste with the tangy and spicy tomato gravy. It's a dish that will surely satisfy meat lovers and adventurous foodies alike.

Cooking Instructions:

1. Wash and clean the giblet. Chop into small pieces. Make ginger and garlic paste. Dice onions finely.
2. Pre-cook the giblet either in a pressure cooker or pot. If cooking in a pot, it will take around 20-30 minutes, while in a pressure cooker, it should be tender by the 4th whistle. To pre-cook giblet:
   • For pot: Take 2 cups of water with giblet and add 1/2 turmeric and 1 tablespoon white vinegar, stir well and cook for 20-30 minutes or until tender.
   • For pressure cooker: Add to pressure cooker, 1 cup water, 1/2 tsp turmeric, and 1 tablespoon of white vinegar. Stir well. Close the lid and cook till tender, up to 4th whistle.
3. Once the giblet is tender, remove it from the pot or cooker, drain and set aside.
4. In a pan, heat oil. Once hot, add the giblet. Fry till the outside is slightly brown and crispy. Remove from oil, set aside.
5. Reduce oil from the pan and on medium heat add the cumin seeds.
6. Once the seeds start to splatter, add the finely diced onions and dried chili. Fry till translucent.
7. When the onions are translucent, add the ginger and garlic paste. Stir well and fry till fragrant.
8. Add the tomatoes and cook till it's soft and mushy.
9. Add in the cumin powder, chili powder, salt. Stir well to combine and cook till the oil starts to separate.
10. Add the fried giblet and stir well to combine all the tomato paste. Cook for about 5 mins in the tomato paste to coat the giblet pieces well with the tomato paste.
11. Add in a tablespoon of white vinegar. Stir well and cook for another minute.
12. By now, the giblets are well-coated with the tomato paste. Add in 1 cup of water and stir well.
13. Cook till the water reduces into a thick gravy. This will take about 5 mins on medium-high heat.
14. When the gravy has reduced to the preferred consistency, turn off the heat. Serve hot with rice or any kind of bread.

Ingredients Overview:

• Giblet: This refers to the edible organs of a chicken, specifically the heart and gizzard. Giblets are a good source of protein and iron.
• Tomatoes: Fresh or canned tomatoes can be used in the recipe. Tomatoes are low in calories and a good source of vitamin C and potassium.
• Ginger paste: Made from fresh ginger, this paste adds a warm and spicy flavor to the dish. Ginger is known for its anti-inflammatory and digestive properties.
• Garlic paste: Made from fresh garlic, this paste adds a pungent flavor and aroma to the dish. Garlic is also known for its immune-boosting and heart-healthy properties.
• Turmeric powder: A yellow spice commonly used in Indian cuisine, turmeric adds a warm and slightly bitter flavor to the dish. It is also known for its anti-inflammatory properties.
• Chili powder: Made from dried and ground chili peppers, chili powder adds a spicy kick to the dish. It is also a good source of vitamin C and antioxidants.
• Onion: Finely diced onion is used to add a sweet and savory flavor to the dish. Onions are low in calories and a good source of vitamin C and fiber.
• Dried chili: Dried chili peppers add a spicy and smoky flavor to the dish. They are also a good source of vitamin A and antioxidants.
• Cumin seeds: Whole cumin seeds add a nutty and earthy flavor to the dish. Cumin is also a good source of iron and antioxidants.
• Cumin powder: Ground cumin adds a warm and earthy flavor to the dish. Cumin is known for its digestive and anti-inflammatory properties.
• Salt to taste: Salt is used to enhance the flavors of the dish and bring out its natural sweetness.
• White vinegar: White vinegar is used to pre-cook the giblets and add a tangy flavor to the dish. It is also commonly used as a natural cleaning agent.
• Oil: Any neutral oil such as vegetable or canola oil can be used to fry the giblets and sauté the spices. Oil adds richness and depth of flavor to the dish.

FAQS: Blow Your Mind Chicken Giblet/Gizzard

Q: What is chicken gizzard?

A: Chicken gizzard is a muscular part of the chicken's digestive tract that grinds food particles.

Q: Is chicken gizzard healthy?

A: Yes, chicken gizzard is a good source of protein and iron, and also contains vitamins and minerals.

Q: Can I substitute chicken gizzard with other meat in this recipe?

A: Yes, you can use other meat such as chicken or beef in place of chicken gizzard.

Q: How long does it take to cook chicken gizzard?

A: Chicken gizzard is tough and takes longer to cook than other cuts of chicken. It can take 20-30 minutes to cook in a pot or pressure cooker.

Q: Can I freeze chicken gizzard?

A: Yes, you can freeze chicken gizzard for up to 3 months.

Q: Can I make this recipe spicy?

A: Yes, you can adjust the amount of chili powder and dried chili to make the recipe spicier to your preference.

Q: Can I use fresh chili instead of dried chili?

A: Yes, you can use fresh chili instead of dried chili, but adjust the amount accordingly as fresh chili is usually spicier than dried chili.

Q: What can I serve with this recipe?

A: This recipe goes well with rice, bread, or naan. You can also serve it with a side of salad or vegetables.