Chicken Heart, Gizzard and Neck Stew

Name: Chicken Heart, Gizzard and Neck Stew
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Cuisine: South African
Ingredients: 205 g chicken gizzards; 1 litre boiling water; 30 ml Robertsons chicken spice; 15 ml Robertsons Atlantic sea salt; 15 ml Rajah Mild and Spicy curry powder; 150 g chicken hearts; 250 g chicken necks; 1 sachet (48 g) Knorr mild Durban curry dry cook-in-sauce

4 People
105 min.
easy

Long simmering turns hearts, gizzards and necks into deliciously tender morsels, beautifully flavoured with the subtle spicing of our Mild Durban Curry Knorr Cook-In-Sauce.

Ingredients

205 g chicken gizzards
1 litre boiling water
30 ml Robertsons chicken spice
15 ml Robertsons Atlantic sea salt
15 ml Rajah Mild and Spicy curry powder
150 g chicken hearts
250 g chicken necks
1 sachet (48 g) Knorr mild Durban curry dry cook-in-sauce

Cooking Method

Cut the gizzards in half and place them in a pot with 1 litre boiling water. Add the Chicken Spice, salt and curry powder, and boil until gizzards are soft.
Then turn down the heat and simmer for about 30-45 minutes, adding more water if necessary so the pot doesn’t dry out.
Add the hearts and necks, plus the contents of the sachet of Knorr Dry Cook-In-Sauce Mild Durban Curry and another 125 ml water.
Turn down the heat and cook for a further 30 – 45 minutes, stirring occasionally to prevent sticking.
Serve hot with dumplings or pap, with a side dish of spinach or chakalaka.