Moroccan Braised Gizzards

by Jefferson Munroe

Inspired by a beloved Paula Wolfert recipe, this tagine can cook and cook and cook!


  • 2 lbs. chicken gizzards
  • 2 Tbsp. extra virgin olive oil
  • 1 large white onion, chopped
  • 2 garlic cloves, chopped
  • 1 fennel bulb, chopped
  • 2 stalks rhubarb, cut into bite
  • 2 stalks rhubarb, cut into bite
  • 1 15 oz. can chickpeas
  • 2 cups water or stock
  • 2 tsp. ground cumin
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. turmeric or a pinch of saffron
  • 1/2 cup kalamata or green olives
  • 3 Tbsp. chopped cilantro
  • salt and pepper, to taste
Moroccan Braised Gizzards

Sybil Teles

Moroccan braised gizzards, garnished with dried apricots and served with basmati rice.

Preheat oven to 220° F. Clean the gizzards and wash thoroughly. Sprinkle on salt and pepper. Heat oil over medium high heat and brown the gizzards. Be sure to use a heavy-bottomed pan and to brown only a few gizzards at a time in order to ensure properly browned gizzards. Once browned, remove to a separate dish and lower the heat to medium and sauté the onion, garlic, and fennel covered until softened, about 10 minutes. Add the cumin, ginger, cinnamon, turmeric, and cayenne. Add the rhubarb and sauté for another 5 minutes; then add the water, chickpeas, vinegar and gizzards. Once the mixture comes to a simmer, cover and put into the oven. Cook for 2 hours, stirring occasionally. After 2 hours check to make sure the gizzards are tender, adjust the seasonings, and add the olives. Let the whole pot rest for 10 minutes then serve over rice with the chopped cilantro.