Burkina Faso Chicken Gizzards
500 g of chicken gizzards
2 large onions, chopped finely
3 cloves of garlic, chopped finely or crushed
Cut the gizzards in halves if your butcher has not done that for you already. Marinate for half an hour or longer in a bowl with equal amounts of oil and vinegar (about 4 tablespoons each) and the chopped onions and garlic. Add salt.
Put the contents of the bowl in a frying pan and fry till done. About 10 minutes. Serve the gizzards hot with boiled rice on the side.