CHICKEN GIZZARDS CURRY—MCHUZI WA VIUNGO VYA KUKU

In East Africa, chicken gizzards, liver, and hearts are considered a delicacy.
Serve: 4

1 ½ lb. (3/4 kg.) chicken liver, chicken gizzards, chicken hearts (mixed together)
1/2 cup chopped onions
1 tbsp. minced garlic
1/4 cup tomato paste
¼ cup cilantro
1/4 cup coconut cream or coconut milk
1 cube plain chicken bouillon (1 tsp powdered)
1 cup water (or chicken broth if you are not using bouillon)
1 sweet green pepper (bell peppers)
1/2 tsp. salt
Hot peppers (to your taste)
3 tbsp. vegetable, ghee, canola, or olive oil

Spices:
½ tsp. fennel powder
½ tsp. cardamom powder
1 tsp. cumin powder
1 tsp. coriander powder
¼ tsp. clove powder
¼ tsp. black pepper powder
½ tsp. turmeric powder

1. Heat oil in a pan, sauté onions, and stir until brown, then add garlic and green peppers, stir until mixed well, and then add all spices and cilantro. Stir until mixed well.
2. Add tomato paste; cook well until tomato paste is cooked.
3. Stir in coconut milk. Once the mixture boils, add bouillon, water, salt, and hot peppers.
Add chicken gizzards and salt. Then add water. Cover, reduce heat to low, and cook slowly until the gizzards are cooked.

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