- Prep time: 30 minutes + an hour’s gizzards cooking
- Cook time: 20 minutes
- Serves: 6-8
- Difficulty: easy
- Course: main course
- Cookware: frying pan, knife
- Cuisine: Israeli
Ingredients
- 125 g chicken livers
- 200 g chicken hearts
- 200 g chicken gizzards
- 100 g chicken thighs
- 1 onion, peeled
- 2 cloves of garlic, peeled
- ½ chili
- 2 tbsp oil
- 1/3 bunch of parsley
- 1/3 bunch of coriander
- 1 tsp ground coriander
- salt
Cooking method
Step 1
Trim the chicken gizzards: remove the lining. Pour water into the pan, add half the onion, gizzards, put on medium heat. Bring to a boil and reduce heat to small. Boil gizzards for about 1 hour until cooked. Transfer the gizzards to a bowl and leave to cool. The gizzards should be tender when they are cooked.
Step 2
Finely chop the garlic and chilli. Finely dice the onion. Finely chop the parsley and cilantro. Trim the chicken thighs: remove bones, tendons, veins, fat, and peel off the skin. Cut into small pieces about 3 cm. Trim the chicken hearts: cut veins and fat. Each heart cut along in half, and rinse it from blood clots. Trim the chicken livers: examine the livers from all sides, remove connective tissue. Do not use the livers with traces of spilled bile: yellow and green patches. Cut the livers into small pieces and rinse. Cut each chicken gizzard into 3 parts.
Step 3
Put the frying pan on a high heat and pour oil. Add onions and fry until golden. Add garlic and chili, and lightly fry. Add chicken thighs, salt and fry from all sides until half cooked. Add hearts and livers to the pan. Stir and fry for about 7 minutes. Add gizzards and fry until tender, stirring occasionally, for about 3 minutes. Increase heat to maximum. Add ground coriander, salt, parsley and coriander leaves to the chicken and mix. Cover the pan with the lid and remove from heat. Let it rest for 2-3 minutes and serve.
My tips and tricks:
Spices play an important role in this dish: the more flavour your seasoning has, the tastier this dish will be. Oriental spice mixtures are very suitable for our Jerusalem mixed grill variation, for example, ras el hanout, zaatar, a mixture of spices for shawarma. This dish is best served with hummus and tahini sauce, which is very easy to make. In a small bowl, blend 2 tbsp tahini with 2 tbsp water until tahini turns white. Add lemon juice, salt and mix well. Put hummus on a plate, put a few spoons of our chicken mix, and pour sauce on top. Enjoy one of Jerusalem’s favourite dishes.
- 125 g chicken livers
- 200 g chicken hearts
- 200 g chicken gizzards
- 100 g chicken thighs
- 1 onion, peeled
- 2 cloves of garlic, peeled
- ½ chili
- 2 tbsp oil
- ⅓ bunch of parsley
- ⅓ bunch of coriander
- 1 tsp ground coriander
- salt
- Trim the chicken gizzards: remove the lining. Pour water into the pan, add half the onion, gizzards, put on medium heat. Bring to a boil and reduce heat to small. Boil gizzards for about 1 hour until cooked. Transfer the gizzards to a bowl and leave to cool. The gizzards should be tender when they are cooked.
- Finely chop the garlic and chilli. Finely dice the onion. Finely chop the parsley and cilantro. Trim the chicken thighs: remove bones, tendons, veins, fat, and peel off the skin. Cut into small pieces about 3 cm. Trim the chicken hearts: cut veins and fat. Each heart cut along in half, and rinse it from blood clots. Trim the chicken livers: examine the livers from all sides, remove connective tissue. Do not use the livers with traces of spilled bile: yellow and green patches. Cut the livers into small pieces and rinse. Cut each chicken gizzard into 3 parts.
- Put the frying pan on a high heat and pour oil. Add onions and fry until golden. Add garlic and chili, and lightly fry. Add chicken thighs, salt and fry from all sides until half cooked. Add hearts and livers to the pan. Stir and fry for about 7 minutes. Add gizzards and fry until tender, stirring occasionally, for about 3 minutes. Increase heat to maximum. Add ground coriander, salt, parsley and coriander leaves to the chicken and mix. Cover the pan with the lid and remove from heat. Let it rest for 2-3 minutes and serve.