Fried Chicken Giblets Garnished with Young Zucchini
by Editorial Staff
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
- Chicken giblets (this time I only had stomachs or, as they are popularly called, “navels”), rinse and put in a pan with heated oil.
- 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.
- In the meantime, let’s start preparing the side dish: fry the onions and carrots right in the pan (we chop everything as desired).
- 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.
- Add spices and sour cream, stir and simmer for 10-12 minutes.
- Add finely chopped herbs and garlic, passed through a press, cover with a lid and turn off.
- 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.
- 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!
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