Moela (portugese chicken gizzard stew)
Ragout and stew
The poor, unloved chicken gizzard is in desperate need of some good PR. I think the problem is with its name: just the sound of it turns most people off. Maybe like sweetbreads and rognons, we need another word to make it sound more palatable. Like maybe "tendernuggets"? <br /> <br />People in other cultures don't seem to have the same aversion to gizzards. For many, these organs aren't the part you throw away, but a delicious treat to be savored. One of my favorite ways to prepare them is in the Portuguese style which is full of spice and flavor. The gizzards are braised low and slow until they're so tender you could mistake it for pork. My version veers away from the traditional a bit, but it's delicious enough that I think I can be forgiven. This is just the kind of dish that could change minds about gizzards... I mean, "tendernuggets".
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