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Chicken Gizzard Stew with Root Vegetables and Buckwheat

This simmered dish pairs chicken gizzards, trimmed with chicken broth, low sodium, buckwheat groats, dry and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

70 g Carbohydrates

16 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g chicken gizzards, trimmed 207 kcal
10g rapeseed oil 88 kcal
80g onion, diced 32 kcal
100g carrot, diced 41 kcal
6g garlic, minced 9 kcal
1 tsp (2g) sweet paprika 6 kcal
300g chicken broth, low sodium 18 kcal
1g bay leaf 3 kcal
65g buckwheat groats, dry 230 kcal
2g salt and black pepper 5 kcal

Cooking instructions

chicken gizzardssalt and black pepper
Rinse and pat dry the gizzards. Season with salt and black pepper.
chicken gizzardsrapeseed oil
Heat rapeseed oil in a pot over medium-high heat. Brown gizzards for 4 to 5 minutes.
onioncarrotgarlicsweet paprika
Add onion and carrot; cook 3 minutes. Stir in garlic and paprika for 30 seconds.
chicken gizzardschicken brothbay leaf
Pour in broth, add bay leaf, cover, and simmer gently until gizzards are tender, 35 to 45 minutes.
buckwheat groats
Meanwhile, cook buckwheat groats in salted water according to package directions; drain if needed.
chicken gizzardsbuckwheat groats
Uncover the stew for the last 5 minutes to reduce slightly. Serve gizzards and sauce over buckwheat.