A popular party dish of fried plantains mixed with sautéed chicken gizzards in pepper sauce.
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Place the cleaned gizzards in a pot with half of the chopped onions, one seasoning cube, thyme, curry, and salt. Add a little water and boil until tender.
While the gizzards boil, blend the red bell peppers, scotch bonnets, and the remaining onion into a coarse consistency.
Heat the vegetable oil in a deep pan. Fry the cubed plantains until they are golden brown and set aside on a paper towel.
Remove the tender gizzards from the stock and fry them in the same oil until they are browned and slightly crunchy, then set aside.
Reduce the oil in the pan to about half a cup. Pour in the blended pepper mix and fry over medium heat until the water evaporates and the oil floats to the top.
Season the fried pepper sauce with the remaining seasoning cube and salt. Taste to ensure the flavors are balanced.
Add the fried gizzards and fried plantains into the sauce. Toss thoroughly to ensure every piece is well coated in the pepper base.
Add the diced green bell peppers for a pop of color, stir for one minute, and turn off the heat to serve.
