Fried Chicken Giblets Garnished with Young Zucchini

Fast and tasty. Nourishing, and at the same time not heavy in the stomach.

Cook: 1 hour

Servings: 6

Ingredients

• Chicken giblets – 1 kg
• Vegetable oil – 1 tablespoon.
• Bay leaf – 2 pcs.
• Salt to taste
• Pepper to taste
• Tomato sauce – 2 tablespoons

For garnish:

• Young zucchini – 3-4 pcs. (15-20 cm long)
• Carrots – 1 pc. or young carrots “with a finger” – 10 pcs.
• Bulb onions – 1 pc.
• Salt to taste
• Pepper to taste
• Seasonings to taste
• Vegetable oil – 1 tablespoon.
• Sour cream – 2/3 cup
• Greens (seasonal) – a small bunch
• Garlic – 2-3 cloves

Directions

1. Chicken giblets (this time I only had stomachs or, as they are popularly called, “navels”), rinse and put in a pan with heated oil.

   

2. Season with salt, pepper, add bay leaf, pour water so that the giblets are covered with it, and simmer under a lid over low heat until the water evaporates.
3. In the meantime, let’s start preparing the side dish: fry the onions and carrots right in the pan (we chop everything as desired).
4. Cut the zucchini into cubes (I used a gadget for cutting potatoes for this) and fold the pan. We reduce the fire. Salt, pepper, stir, cover and wait a couple of minutes until the zucchini begins to release juice. After that, the fire can be made stronger.

   

5. Add spices and sour cream, stir and simmer for 10-12 minutes.
6. Add finely chopped herbs and garlic, passed through a press, cover with a lid and turn off.
7. By this time, the liquid from the frying pan has evaporated, the giblets begin to crackle – it’s time to add the tomato sauce, stir and fry this yummy for another couple of minutes. The fried chicken giblets are ready.

   

8. Now we put fried chicken giblets with a side dish on a plate, decorate with green tea and call the household to the table.

Enjoy your meal!