Peri Peri Chicken Gizards
By Nushrat Shaukat - SOUS CHEF
INGREDIENTS
1⁄2 kg chicken gizzards
15 baby potatoes boiled and peeled
2 teaspoon garlic paste
4 tablespoon oil
2 teaspoon hot chilli powder
4 tablespoon tomato ketchup
1 tablespoon vinegar
salt to taste
METHOD
wash and clean the gizzards trimming away all the
fat and making each gizzard into a bow.
leave aside to drain.
in a wok add the oil and the garlic paste. allow
to pink and then add the gizzards. cook on low
till gizzards firm up a bit and then add a cup of
boiling water. cook till the gizzards are
done ,adding water if required. now add the
chilli powder,vinegar and salt. allow to mix well
and then add the potatoes , combining well.now
add the ketchup and a bit of water . simmer on
low till done and serve with crusty bread.