EXTRAORDINARY DINNER ON A VERY ORDINARY NIGHT

When I am not working, I usually cook two or three times a week. Saturday, we clean the house, so it's leftovers day. Sunday is a very good day to cook several dishes, especially if I am working the following week. I have to have many dishes ready for me to finish up or reheat when I come home. During the week I prefer to concentrate my cooking activities on Wednesdays and Fridays. This week I thought of something extra for our dinner. I wanted to have something new, not really new new, but something we didn't have for a while. Something that my family would love for sure. I thought of several menu options, but because I've been at home for a while now, we have gone through a lot of them already. So I dug into the kitchen freezer, I found a whole veal heart. My husband was excited and asked to have it with some liver and kidneys. Unfortunately we had only that lonely heart. It will be for next time, when I go to the butcher and complete the set. But since he went that way, let's have option 2: the same items, but chicken. We call this dish Mazalika. I think it comes from the Greek name. It's a mix of veal hearts, kidney and liver, and when it's made with chicken parts it's liver, hearts and gizzards. Please don't say "ewww". If you tried it you'll love it. Be adventurous, try something new. 

You know the rice with nuts that I usually make when I have guests? Its original recipe calls for a topping of mazalika, be it veal or chicken, very thinly sliced and served over the rice with the toasted nuts and raisins. It's delicious. Why didn't I make it before? Simply because I usually have some vegetarian guests and I like to keep it simple for them. I don't like to have separate dishes, it makes them feel uncomfortable; but this way they feel they are eating the same things with all of us, and just keep away from the meat.

CHICKEN MAZALIKA

                                                         

Instead of a side dish or a simple topping, today our main dish is chicken mazalika. When I cook a whole chicken, I usually keep the liver and gizzard for later. I freeze them and when I have enough I cook them. You can also find them in your supermarket. They come in small tubs and you can choose one or two, depending on how many people you are feeding. One thing though: don't tell me that because this seems to be a bit bizarre for you, that you're not willing to try it. You'll need:

1 lb gizzards

2 tubs chicken livers, about 2 lbs

1 tub chicken hearts, about 1 lb

1/2 small onion, finely diced

3 garlic cloves finely minced

1 tbsp butter

Salt and pepper

Start by cleaning your ingredients: it's better done under running water. First the gizzards. This is basically a part of the digestive system of the chicken (again, no eww). It looks like an 8, with two small mounds and a connective tissue between them. On one side you may find some traces of fat, remove it. Now turn the gizzard to the other side to check if it was properly cleaned. To know that, you should not find a thick yellowish-olive membrane. If you find it, remove it, the flesh under it is a nice pink. Transfer the gizzards to a non stick skillet, add the chopped onion and garlic and start cooking them on medium high heat.

Now clean the hearts: some of them may come in their sack (oh, grow up it's not that bad) remove it with your fingers and any large blood clot and/or artery. They are very easy to remove, you don't even need a knife. By now the gizzards are browned with the onion, add a cup of water to the skillet, scrape the bottom and sides and keep cooking. Remember that gizzards are meant to digest corn and other grains, so they're tough and have to be cooked for a longer time. When the liquid is absorbed, add the hearts, stir and sprinkle with salt and pepper. Cook until the liquid is absorbed and the hearts are also browned. Add another cup of water and keep cooking covered, while you clean the livers. Check each liver for traces of bile: it's a dark green pouch in the middle of the liver. It is usually removed beforehand, but it's good to check or else it will ruin your dish. If you do find it, remove it with your fingers very carefully not to break it. And do that away from the other pieces: if you happen to burst it you will not contaminate the other pieces. Bile is very bitter, not poisonous. By now the liquid is all absorbed, so add the livers, stir until browned. Cut the butter in small pieces and add it to the skillet. Add another cup of water, adjust seasoning and keep cooking on low until everything is tender and the sauce has thickened. Serve with a side of mashed potatoes and a simple mixed salad.