NUTRITION

SERVINGS

INGREDIENTS

7 oz chicken gizzards

0.33 cup pearl couscous

1 tsp olive oil

0.5 cup tomato puree

0.25 cup yellow onion

0.25 cup red bell pepper

0.25 cup carrots

1 clove garlic

0.5 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tsp fresh parsley

PREPARATION

• 1

  Rinse the chicken gizzards thoroughly and trim any excess fat.

• 2

  Place gizzards in a small pot with water and a pinch of salt; simmer for 25 minutes until tender, then drain.

• 3

  In a large skillet, heat the olive oil over medium heat and sauté the onion, bell pepper, carrots, and garlic until the vegetables are slightly softened.

• 4

  Add the par-boiled gizzards to the skillet and sear for 3 minutes until golden brown.

• 5

  Pour in the tomato puree, chicken broth, dried thyme, sea salt, and black pepper.

• 6

  Reduce heat to low and simmer the sauce for 15 minutes, allowing the flavors to meld and the sauce to thicken.

• 7

  While the sauce simmers, prepare the pearl couscous according to package directions using water or additional broth.

• 8

  Fluff the couscous with a fork and serve in a shallow bowl topped with the braised gizzard sauce and fresh parsley.