Offal
Chicken gizzards, whose firm texture softens quickly in a pressure cooker, are sautéed with tomatoes, cumin and chili flakes in this dish that brings the spicing of Mexican cuisine to a brunch table. It is a light yet filling option, described as fat-free and low in calories.
Put the cleaned chicken gizzards and water in a pressure cooker and close the lid. When it whistles, lower the heat and cook for 15 minutes, until tender.
While the gizzards cook, chop the onion, garlic, tomatoes and red pepper.
Sauté the drained gizzards in olive oil with the onion and garlic. Add the tomatoes, red pepper, cumin, Turkish red pepper flakes and salt, then sauté for 8 minutes.
Sprinkle the cilantro over the sauté and serve hot with lemon wedges.
If the gizzards are not tender enough after pressure-cooking, they will remain tough during sautéing, so do not shorten the cooking time. If making them for the first time, check that the gizzards are cooked by testing them with a fork.
Düdüklüde önerilen 15 dakika benim taşlıklarım için yetmedi, sotalarken hâlâ çiğnemesi zor kalıyordu; süreyi 8 dakika daha uzatmam gerekti. Belki taşlıkları daha küçük parçalara kesmek pişirme süresini kısaltır.
Düdüklüde 15 dakika pişirmek taşlıkları tam istediğim yumuşaklığa getirdi, sotalama aşamasında çatalla kolayca kesiliyordu. Sadece kimyonu biraz fazla koymuşum, bir dahaki sefere yarım çay kaşığı azaltacağım.
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