Spiced Chicken Organs with Zhoug

Name: Spiced Chicken Organs with Zhoug
Yield: Serves 4
Cuisine: Israeli
Ingredients: 30 g small red chillies, chopped; 6 cloves garlic, peeled and chopped; 4 tablespoons thick plain yoghurt; 120 g long red chillies, chopped; 4 chicken giblets; 4 small rounds of thin pita bread; 4 chicken hearts, cleaned; 8 chicken livers, trimmed; pinch of ground cardamom; 1 teaspoon freshly ground black pepper; 50 ml water; 1 teaspoon cumin seeds, roasted and ground; 4 tablespoons chopped parsley leaves; 4 tablespoons chopped coriander leaves; 60 ml olive oil; vegetable oil, for deep-frying; skin from 1 chicken, cleaned (ask your butcher to do this); ¼ teaspoon freshly ground black pepper; 2 teaspoons ground turmeric; 1 tablespoon ground coriander; 1 teaspoon ground chilli; 1 tablespoon ground cumin; 1 teaspoon sea salt; 3 cloves garlic, minced; 1 red onion, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Jerusalem is known for its mixed grills, and the whole region takes pride in the art of barbequing over hot coals rather than gas. Organ meat or offal is also very popular and it makes a welcome change from the regular prime meat cuts. Zhoug is a fiery chilli condiment used extensively in the region.

Ingredients

skin from 1 chicken, cleaned (ask your butcher to do this)
vegetable oil, for deep-frying
60 ml olive oil

Asia
Israel
Jerusalem
Main course
Mediterranean

Method

To make the zhoug, pound the chillies and garlic to a rough paste in a mortar and pestle, then work in the fresh herbs and water. Pound the remaining ingredients into the paste, then refrigerate in a sealed jar until ready to use.

Stretch the chicken skin out on a wire rack and leave to dry for 6 hours or overnight. Cut into thin strips lengthways, then deep-fry in hot oil until crisp a