Peppered Chicken Claws and Gizzard
It is observed that a good number of people do not like eating chicken feet or claws. You serve them a plate of whole grilled chicken and they end up leaving the claws for you. In my family, everyone enjoys chicken claws, especially my 3 year old daughter. Last week, I thought of doing peppered snail, but my customer couldn’t deliver, so I remembered I had some chicken claws and gizzards in the freezer. I then resorted to spicing them up for the Sunday, and guess what? It came out juicy and tasty. The pictures were earlier posted on Facebook after which I promised to upload the recipe here. But before that, I researched on the health benefits of chicken claws, especially after one of my Facebook friends expressed her dislike for chicken claws. I looked up this siteand found the following health benefits:
- Contains collagen which helps to maintain health skin, helps the body to absorb calcium and proteins, helps in lose weight, etc.
- Reduces the risk of brittle bones
- Aids in healing injuries
- Helps in digestion
- Improves immune system, etc.
Gizzards on the other hand, are a good source of vitamins, minerals and macronutrients.
Here we go with the ingredients and recipe:
- Some chicken claws and gizzards. I used eight claws and three gizzards
- Two fresh tomatoes. I used Derica red tomatoes
- Four balls of fresh red pepper
- One stock cube. I used Maggi Naija Pot
- One ball of green pepper
- One bulb of onion
- Groundnut oil for frying and sauteing
- Salt to taste
- Season the chicken claws and gizzard and cook till a bit tender
- Fry the claws and gizzards in oil and set aside
- Pour a little vegetable oil in a frying pan
- Add onions and sauté
- Dice the tomatoes and add, then stir
- Continue stirring till the tomatoes get tender and a bit dried
- Dice the red and green peppers and add
- Saute for about 5 minutes, then add stock cube and continue stirring
- Add salt to taste
- Add the Chicken claws and gizzards and carefully stir to blend the together with the ingredients
- On low heat, pour a little water into the mixture and leave to simmer for about 10 minutes as you continue to stir
- The water will blend the taste of all the added ingredients together and ensures that the ingredients penetrate into the chicken
- Ensure the green and red peppers remain fresh and not change colour.
- Turn off the heat after 3 minutes and it’s ready!
- You can serve with white rice or serve a snack to your visitors, with a bottle of wine to go.