The story of the African chicken gizzard is rooted in culture. In Uganda, Cameroon and Nigeria, the gizzard of a cooked chicken is traditionally set aside for the oldest or most respected male at the table. Of course, this was essentially because chickens were reared free-range for a long period before they were slaughtered for important occasions. One gizzard is thus a priceless table asset! However, things are not the same in the Diaspora where chickens are farmed industrially and gizzards are two-a-penny. This has made gizzards a delight for all members of the family. Enjoy this recipe.
500g (1.1 lbs) chicken gizzards
3 habanero peppers (or to your taste)
2 medium onions
1 big stock cube
1 teaspoon thyme
Salt (to taste)
2 tablespoons vegetable oil
Tool you’ll need:
Toothpicks for serving.
Notes about the ingredients:
500g gave me about 20 gizzards. The gizzards I see where I live are quite small compared to the gizzards in Nigerian chickens lol.
Be careful about the quantity of seasoning you add to gizzards. They can easily get over-seasoned and taste salty because the meat does not absorb much of the ingredients.
Before you make Your Peppered Gizzards:
Ensure that the inside skins of the gizzards are peeled off, then wash and place them in a pot.
Cut the onions into big chunks.
Pound or blitz the peppers (no water).
Marinate the gizzards with the seasonings if you want. I do not marinate gizzards because it does not make any difference. Gizzards have a rubbery texture so the marinade does not really penetrate the meat. For me, it is just like trying to marinate shaki or kidney.
Making the Peppered Gizzards:
Add the stock cube, the thyme and big chunks of onions into the gizzards. If you marinated them, just add the onions.
Pour water to just under the level of the gizzards and start cooking at medium heat. This quantity of water will dry up by the time the gizzards are well done.
When the gizzards are well done, remove the big chunks of onions.
Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed. You don’t want to lose any flavour by pouring away the gizzard stock.
Add salt to taste and stir very well.
Lay the gizzards flat in a baking bowl. Grill in an oven at 170°C or 338°F till the top side is dry and brown. Turn them and grill the underside too till dry and brown. If you don’t have an oven, just deep-fry them. Heat the vegetable oil in another pot. Add the pepper and the grilled/deep-fried gizzards. Stir very well till the pepper is evenly distributed on the gizzards. The vegetable oil ensures that this happens and gives the grilled gizzards a nice glow.
That’s it! Insert toothpicks and serve.
Associate Writer: Megan Worola
See more at: http://www.allnigerianrecipes.com/small-chops/nigerian-peppered-gizzards.html#sthash.wTXi99MP.dpuf
Recipe courtesy of: http://www.allnigerianrecipes.com/small-chops/nigerian-peppered-gizzards