Wednesday, 11 July 2018

Aleti Paleti - Chicken Liver and Gizzards

Aleti Paleti

Liver and gizzards are a love it or leave it option for most. While growing up my aunt Hilla would prepare this delicious dish and sneak in other innards too when she would be preparing it for herself, but was kind enough to leave us with the knowledge that we were eating just these two. Never without the delicious potatoes and boiled eggs to devour with it. 
It was always a brunch served to us on a Sunday afternoon, with other favourites like waffles after. 
It is a delicious part of the #ParsiFood flavours and for me personally brings back a flood of happy memories too. 

     
This picture has been shared by a facebook friend who won a contest for Aleti Paleti using this recipe. 
Serves 8 persons

1 kg  chicken liver
1/2 kg chicken gizzards (boiled, see tips) 

Marinate them in 
1 1/2 tsp garlic 
1 1/2 tsp ginger 
1 tsp salt 
1/2 tsp chilli powder

in a pan heat some oil and fry 6 finely chopped onions,  ( or 2 cups of already fried onions)
Add 
3/4 tsp turmeric, 
1 tsp cumin
4 crushed tomatoes  ( 2 cups of crushed tomatoes ) and cook well until the masala comes together. You will be able to see little droplets of oil on the side once it has been properly cooked. This is called tayl per avay.
Add 3 slit green chillies and  the marinated gizzards and liver. Mix well and cook for 7 minutes. Do not cover. Sprinkle with a hand full of fresh cut coriander.
Serve it with diced roasted potatoes and freshly boiled eggs and warm rotli on the side.


Tips 

Boil the gizzards for 30 minutes in salted water. Cool and marinate. This ensures that they are soft and edible.

For more Parsi Food recipes refer to  The Art of Parsi Cooking; reviving an ancient cuisine.






2 comments:

  1. My siblings and I used to (playfully) fight over who got to eat the chicken gizzard, heart, and liver when our grandmother roasted whole chickens for big family dinners. Chicken organs are delicious.

    If I can find a place to buy them where I live, I'll try this recipe. It sounds really good.

    ReplyDelete