This African peppered chicken gizzard recipe makes a great side dish, spicy moist and juicy! Follow the steps below to create this dish.
- Chicken gizzards (desired quantity)
- Vegetable oil
- 2 large tomatoes, sliced
- Tomato puree
- Fresh hot pepper, sliced
- 1 large onion, sliced
- Green and yellow sweet pepper, sliced
- 4 spring onions, thinly sliced
- Curry powder
- Dried thyme
- Garlic powder
- Seasoning cubes (Maggi/Knorr)
- Salt to taste
- Cook the chicken gizzard with enough water with onion, curry, thyme, garlic, seasoning cubes and salt until it is soft and nice.
- Now, in a pre-heated fry pan. Add vegetable oil and the onion slices, stir fry until the onion is translucent. I add a few slices of onion to flavour the oil before adding other vegetables. Follow with the tomato chunks and fry for 1 minute.
- Add the onion chunks, green pepper and red pepper slices. Cook for 2 minutes. By now, you feel the aroma is taking over the kitchen.
- Spoon in the tomato puree and dried pepper. Mix in nicely and loosen up a bit with a cooking spoonful or so of gizzard stock. Sprinkle in 1/2 tea spoon of garlic powder, some seasoning cubes, and a little salt if you wish. Cook for 3 minutes.
- Add the cooked gizzard without the stock and coat properly with the sauce. Cover with a lid for 2 minutes and mix with the cooking spoon even more. Take it off the fire. Add the sliced spring onion and allow the heat of the gizzard to cook it.
Enjoy as a side dish with rice, spaghetti, fried plantain, yam, Irish and sweet potatoes. Alternatively, I can be enjoyed as snack with your favourite drink.
Recipe by Matse of MatseCooks.
See more Food recipes