Masala

Wakeful in Wayne County, Pennsylvania, I mentally reviewed some of the great produce I bought at the Scranton Farmers’ Market, thinking of Indian masala.

I still had some Tuscan kale and pretty, little red potatoes that remind me of apples when they are sliced.

I remembered a large package of chicken gizzards that kept waving at me each time I opened the freezer and resolved to include them in my melange.

As the masala started to come together, my husband could not stay out of the kitchen. I should have used his distraction to ask for something utterly expensive. Like a diamond bracelet. Next time :)

This time I just took the picture, poured him a glass of wine and handed him a plate full of rice and masala. He was glad.

Chicken Gizzard and Potato Masala

1 lb chicken gizzards, halved

1 bay leaf

1 thick slice of onion

2 cups chicken broth

Salt and pepper

4 tbsp ghee

2 tsp cumin seeds

1 tsp fennel seeds

1 tsp cinnamon powder

1 tsp crushed red pepper

1 large onion, processed into a paste with 3 tbsp water

1 1/2 inch fresh ginger and 6 garlic cloves, processed into a paste with 4 tbsp water

1 tsp garam masala

1 tsp turmeric

1 tsp sugar

2 cans diced tomatoes

8 small red potatoes, cut into eighths and boiled for 10 minutes.

2 cups Tuscan kale, chopped

Bring to a boil and simmer the gizzards with the bay leaf, onion, chicken broth, salt and pepper. Drain, reserving the broth and set aside.

Melt the ghee in a wok and cook the cumin, fennel, cinnamon and crushed red pepper until aromatic. Add the onion paste and continue to cook for about 8 minutes. Add the ginger/garlic paste and continue to cook for about 5 minutes. Stir in the garam masala, tumeric and sugar, blending well. Stir in the tomatoes, gizzards and reserved broth, bring to a boil, then simmer for 15 minutes. Add the potatoes and continue to simmer for 15 minutes. Finally, add the kale and cook until wilted.

Serve with rice or chapatis.