If you’ve tried other chicken gizzard stews or dishes and didn’t like them, try this recipe. Goji berries might be a trendy superfood for some, but in Asia and some parts of eastern Europe, it’s just part of the standard seasoning for chicken or other poultry. When you try it, you’ll see why. Their flavor is something like paprika with a hint of saffron and just the right tartness.
- 1 kg. fresh chicken gizzards
- water for pre-boiling
- 1-2 tablespoons olive oil
- 1 large onion
- 12 dried goji berries
- 1/4 cup very hot to boiling water
- 1/4 teaspoon paprika or dried red chili powder or cayenne pepper
- 1/2 teaspoon garlic crystals or powder
- 1 teaspoon dry parsley
- 1 teaspoon ginger
- 2 teaspoons gray salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth or strong dilution of chicken stock
- Clean and pre-boil the chicken gizzards for 15 minutes.
- While that is going on, reconstitute the goji berries in 1/4 cup of hot water. When they’re cool, smash them with your fingers in the cup or glass, and have them ready.
- Chop your onions, and have them ready.
- Drain, rinse, and clean the gizzards.
- Chop the gizzards into individual pieces.
- Put the olive oil in a pot, and heat it almost to smoking.
- Add the gizzards and the onions together in the pot, and stir-fry them until the onion starts to soften.
- Add the rest of the spices, salt, and pepper, and toss it for a minute or two.
- Stir in the goji berry water and all of the solid bits too.
- Stir in the chicken broth, and bring it to a boil.
- Cover the pot, and then turn the heat down to low.
- Let it cook for an hour or more. The longer it cooks, the more tender the gizzards will be.
- When they’re as tender as you’d like, uncover the pot, and if you like, reduce the liquid. If you want them soupy, skip this.
This dish is great with rice, pasta, or any kind of flat bread.