Spicy Chicken Liver and Gizzard in Red Sauce
Ingredients:
- 1/4 kg chicken liver and gizzard
- For the Spice Paste:
- 5 red chilies
- 2 bird’s eye chilies
- 9 shallots
- 3 cloves garlic
- 3 candlenuts
- 2 medium-sized tomatoes
- Salt, to taste
- Sugar, to taste
- Oil, for sautéing
Instructions:
-
Prepare the Chicken Liver and Gizzard: Start by thoroughly cleaning the chicken liver and gizzard under running water. Once cleaned, place them in a pot of water and bring to a boil. Simmer until the chicken parts are tender. After cooking, drain and set aside.
-
Prepare the Spice Paste: In a blender or food processor, combine the red chilies, bird’s eye chilies, shallots, garlic, and candlenuts. Blend until you achieve a smooth paste.
-
Prepare the Tomatoes: Dice the tomatoes into small pieces and set them aside.
-
Sauté the Spice Paste: Heat a generous amount of oil in a skillet over medium heat. Add the spice paste and cook, stirring frequently, until it becomes aromatic and the oil begins to separate from the paste.
-
Cook the Chicken Liver and Gizzard: Add the pre-cooked chicken liver and gizzard to the skillet. Stir well to coat them with the spice paste. Next, add the diced tomatoes to the skillet.
-
Simmer and Season: Pour in a small amount of water to help the spices blend into the liver and gizzard. Season with salt and sugar to taste. Let the mixture simmer until the liquid reduces and the flavors meld, allowing the spices to fully penetrate the chicken parts.
-
Final Touches: Taste the dish and adjust seasoning if needed. Continue to cook until the sauce is thickened and the liver and gizzard are well-coated with the spicy red sauce.
-
Serve: Once the dish is cooked to your satisfaction and the flavors are well-developed, remove it from the heat. Serve hot and enjoy with family and friends.
This flavorful and spicy chicken liver and gizzard dish is perfect for those who enjoy a robust and zesty meal. It pairs wonderfully with steamed rice or as a side dish in a larger spread. Enjoy!
