Healthy Chicken Giblets Tadjin/ Soup/Etoufee



  • pound or so chicken gizzards, livers and/or hearts (in any combination)
  • 1 onion, chopped
  • handful of chickpeas
  • 1 carrot, chopped
  • 1 potato, chopped ( You can add any kind of vegetables )
  • bay leaves
  • spices of your choice
  • red chili pepper powder/flakes
  • garlic, diced
  • tomato , diced
  • olive oil
  • water
  • salt to taste


  • In a pan, saute the onion for about 8 minutes until onions start to turn golden brown. Raise heat to medium high and add garlic, carrots, and potato. Saute for 2 minutes more then add salt, spices and red chili flakes/ powder.
  • Stir in tomatoes and let them brown slightly on the bottom by letting them sit for about a minute, Stir in your chicken gizzards, l cook for 5 minutes
  • Add in water .Let the mixture come up just to a boil. Try not to let it come up to a rolling boil or else your gizzards will toughen up. Immediately reduce heat to low and cover.
  • Let simmer for 2-1/2-3 hours, stirring occasionally. Check in periodically to make sure that all the gizzards are submerged and that the mixture is not boiling.
  • When the meat is very tender, serve the stew in individual bowls


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