hungarian

Paprika Roasted Chicken Gizzards with Garlic Parsley Potatoes

This roasted dish pairs chicken gizzards, cleaned with potatoes, cut into 2.5 cm chunks, garlic, minced and sweet paprika. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High protein High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

62 g Carbohydrates

21 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

231g chicken gizzards, cleaned 217 kcal
284g potatoes, cut into 2.5 cm chunks 219 kcal
80g onion, chopped 32 kcal
9g garlic, minced 13 kcal
16g sunflower oil 141 kcal
1.78 tsp (4g) sweet paprika 12 kcal
0.44 tsp (1g) dried marjoram 2 kcal
195g water or light chicken broth 12 kcal
9g fresh parsley, chopped 3 kcal

Cooking instructions

potatoesgarlicsunflower oil
Heat oven to 425 F (220 C). Toss potato chunks with 10 g sunflower oil, salt, and half the garlic; spread on a tray and roast 25 minutes.
chicken gizzardssunflower oil
Meanwhile, pat gizzards dry. Heat remaining oil in a heavy skillet over medium-high heat and brown gizzards, 6-8 minutes.
chicken gizzardsonionsweet paprikadried marjoramwater or light chicken broth
Add onion and cook 4 minutes. Stir in sweet paprika and marjoram, then add water/broth. Cover and simmer until gizzards are tender, 25-30 minutes.
Uncover and simmer 3-5 minutes to thicken. Season with salt and pepper.
potatoesgarlicfresh parsley
Toss roasted potatoes with parsley and the remaining garlic (the heat will mellow it).
chicken gizzardspotatoesgarlicfresh parsley
Serve gizzards with the pan sauce alongside garlic-parsley potatoes.