Chicken Gizzard and Potato Masala
Ingredients
1 lb chicken gizzards, halved
1 bay leaf
1 thick slice of onion
2 cups chicken broth
Salt and pepper
4 tbsp ghee
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp cinnamon powder
1 tsp crushed red pepper
1 large onion, processed into a paste with 3 tbsp water
1 1/2 inch fresh ginger and 6 garlic cloves, processed into a paste with 4 tbsp water
1 tsp garam masala
1 tsp turmeric
1 tsp sugar
2 cans diced tomatoes
8 small red potatoes, cut into eighths and boiled for 10 minutes.
2 cups Tuscan kale, chopped
Directions
Bring to a boil and simmer the gizzards with the bay leaf, onion, chicken broth, salt and pepper. Drain, reserving the broth and set aside.
Melt the ghee in a wok and cook the cumin, fennel, cinnamon and crushed red pepper until aromatic. Add the onion paste and continue to cook for about 8 minutes. Add the ginger/garlic paste and continue to cook for about 5 minutes. Stir in the garam masala, tumeric and sugar, blending well. Stir in the tomatoes, gizzards and reserved broth, bring to a boil, then simmer for 15 minutes. Add the potatoes and continue to simmer for 15 minutes. Finally, add the kale and cook until wilted.
Serve with rice or chapatis.
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