Chicken gizzards in the tagine
160 180 минут 4 порции
A set of products how to pickle. Tried this recipe for many years and very surprised not to find such on the website. Kitchen utensils for cooking any thick, I prefer to use a tagine and it seems that it turns out delicious.
Ingredients for Chicken gizzards in the tagine
- Chicken stomachs - 550 g
- Sunflower oil - 2 tbsp
- Pearl barley - 2 tbsp
- Onion - 2 PCs
- Carrots - 1 piece
- Pickled cucumber - 1 piece
- Peppers red hot chilli - 1/2 PCs
- Allspice - 3 PCs
- Bay leaf - 2 PCs
- The Apium graveolens Dulce - 1 piece
- Brine - 1 Cup.
Step by step instruction of cooking Chicken gizzards in the tagine
Chicken liver wash, peel and cut into strips.
Pour the cucumber pickle and leave for 30-40 minutes.
Rinse the pearl barley and cover with cold water.
Onion cut into "feathers" and put in the tagine with hot oil. Cook, stirring occasionally, for "7" (from 9) until you start to settle.
The ventricles to drain in a sieve, shake off excess brine, and in 3-4 hours, add in the onions. Fry 10 minutes, stirring and without closing the lid.
Carrots cut into large julienne, for pilaf. Add to tagine and cook for another 5 minutes, continuing from time to time to stir.
Of soaked barley to drain the water and add the grits in a tagine. Mix well. Reduce heat to "2".
Add Bay leaf, allspice and Chile.
Cover and simmer grits until tender - about an hour.
Pickled cucumber cut into julienne strips and add to tagine ( if necessary with cucumbers remove the skin and remove the seeds). Continue braising for another 30-40 minutes.
To adjust the taste, adding, if necessary, salt and pepper.
The final touch is the addition of greenery. Optimum celery.
The dish turns out completely self-sufficient, according to the type of eintopfe: not the first and not the second, requires no garnish, sauce enough vegetable component too. Is that a piece of bread, rye.