Kuchmachi Style Chicken Gizzards With Pomegranate And Herbs

Cooking instructions

1. chicken gizzardssaltblack pepper
   Rinse the chicken gizzards and trim any tough bits. Pat dry and season with salt and black pepper.
2. chicken gizzardssunflower oil
   Heat 5 g sunflower oil in a small pot or deep skillet over medium-high heat. Add the gizzards and brown for 4 minutes, stirring occasionally.
3. chicken gizzardswater
   Add the water, bring to a simmer, cover, and cook for 45-60 minutes until the gizzards are tender. Add a little more water if necessary. Uncover and allow excess liquid to evaporate.
4. potatoes
   Meanwhile, peel the potatoes if desired and cut into small wedges. Pat dry thoroughly.
5. potatoessunflower oil
   Heat the remaining 7 g sunflower oil in a separate nonstick skillet over medium heat. Add the potatoes and cook for 15-20 minutes, turning occasionally, until golden and tender. Cover briefly if necessary to cook through, then uncover to crisp.
6. potatoesonionsalt
   Add 25 g of the chopped onion to the potatoes during the final 5 minutes of cooking. Season lightly with salt and set aside.
7. chicken gizzardsonionunsalted butter
   Add the butter and remaining 45 g onion to the cooked gizzards. Saute for 5-6 minutes until the onion softens and the gizzards develop lightly crisp edges.
8. chicken gizzardsgarlicpomegranate seedscilantroground coriander
   Stir the minced garlic and ground coriander into the gizzards and cook for 30 seconds until fragrant. Remove from heat and fold in the pomegranate seeds and most of the chopped cilantro.
9. potatoescilantro
   Arrange the Kuchmachi and golden potatoes side by side on a plate. Scatter the remaining cilantro over the potatoes and serve warm.