Chicken Gizzards in Paprika Sauce

This is a dish I remember from my childhood in Israel. It's great to see how gizzards and other organ meats (offal) are regaining popularity in the U.S.

Source: ocheltov.co.il
Prep Time: 30 minutes
Cook Time: 2 hours
Yields: 6 servings

Ingredients:

• 1 lbs. chicken gizzards, cleaned and halved.
• 5 medium potatoes, peeled and cubed into 2" OR a basket of small mushrooms cut in quarters
• ½ tsp. cumin powder
• ¼ tsp. turmeric powder
• ¼ cup coconut oil, or lard, or tallow.
• 1 medium onion, diced
• 1 tsp paprika powder
• 4 cloves garlic, minced
• salt and pepper

 Instructions:

1. Place gizzards in a pot, cover with water and bring to boil. Cook on low for 30 minutes, strain, move to a bowl and mix with some pepper and salt.
2. In a separate bowl mix the potatoes/mushrooms with cumin and turmeric until they are evenly covered.
3. Melt the oil in a pot, add the onions and fry until translucent. Add the gizzard and fry on low for 2-3 minutes.
4. Add the paprika and immediately 3/4 cup water so it won't burn and become bitter.
5. Pour the potatoes/mushrooms over the gizzards, bring to a boil, cover the pot and cook on low for an hour.
6. In the last 5 minutes add the garlic and if necessary more salt or pepper.