Chicken livers, heart and gizzards are the main ingredients of giblet farafa! Inexpensive and delicious, this recipe works well for weekend enjoyment or to round out a lunch during the busyness of everyday life. That’s because this side dish is ready in just 20 minutes. Watch:
Farofa offal
Time: 20 minutes
Performance: 6 servings
Difficulty: easy
Ingredients:
- 2 cups chopped gizzards
- 1 chicken bouillon cube
- 1 cup diced bacon
- 1 cup chicken hearts (cut in half)
- 1 cup chopped chicken liver
- 1 grated onion
- 1 tablespoon minced garlic
- 1/2 cup (tea) water
- 100 g of butter
- Salt and black pepper to taste
- 2 cups (tea) cornmeal
- 1/2 cup chopped green onion
Preparation method:
- Place the gizzards with the chicken broth in the pressure cooker, cover with water and cook for 5 minutes, once the pressure has started.
- Drain and reserve.
- In a pan, over medium heat, fry the bacon until all the fat is released and golden.
- Remove the bacon, wait until the fat is hot and fry the chicken heart until golden brown.
- Remove and in the same pan fry the liver until golden brown.
- Turn the heart over and place the gizzard.
- Add the onion and garlic and sauté for 5 minutes.
- Add the water and butter and wait for it to boil.
- Season with salt and pepper and turn off the heat.
- Mix with the flour, the reserved bacon and finally the chives and serve.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
