Thursday, 3 July 2014

Spicy Chicken Gizzard


When I was younger I always wondered why there was so much fuss about the gizzard of a chicken being reserved for the head of the family. I was told it's a sign a respect. And who am I to argue with that? I remember a friend of mine telling me how all hell almost broke loose in her house because the chicken gizzard could not be found after the chicken had been cooked. Wow! Anyway, now gizzards can be bought from almost every frozen meat store and can be enjoyed by all. No need to start a war over a missing gizzard!

Chicken gizzards are delicious and rich in protein. They are a good source of B-12, niacin and riboflavin. They contain Zinc, Iron and Phosphorous. Zinc is important for wound healing, DNA formation, and immune function. Iron is important in transporting oxygen through out our body. Phosphorous is important for the growth and repair of tissues and cells. It also plays a role in healthy bones and teeth. Gizzards are also a good source of Selenium which acts as an antioxidant.

Chicken gizzards are high in cholesterol and so should be consumed in moderation. People with high blood pressure and heart disease should not be eating gizzard.

I used coconut oil in this recipe, but vegetable oil will do.

Ingredients
10 chicken gizzards
2 stock cubes
1 spring onion
1 big onion
8 scotch bonnet peppers
3 cloves garlic, crushed
1/2 tsp ginger powder
1/3 cup coconut oil
1/4 tsp lemon zest
Salt to taste

Method
Wash the chicken gizzards stripping them of any fat. Place them in a pot, add some water to just cover them, put in garlic, ginger, one stock cube, a little salt and cook until tender, about 15 minutes. Remove from heat and from the pot and allow to cool.

Once cool, cut them into bits and set aside.

Pound or blend the pepper, cut the onion and spring onion.




Heat the coconut oil in a frying pan, when it is hot, put the onion, spring onion and pepper. Fry for about 30 to 45 seconds before adding one stock cube, salt to taste and the cut gizzards. Stir properly. Add lemon zest and allow to cook for about 4 minutes. Remove from heat and serve. 



6 comments:

  1. I want! I so want. I love meat, I totally love gizzard!

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    Replies
    1. Ok Hira, I'll see what I can do.

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  2. Now you got people uin Lagos making orders. You go girl. Thumbs up

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  3. Thanks Fabone. I appreciate it.

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  4. Yippeeeee, I can finally post here now. I so tried but maybe I'm that bush. Well, let me just say kudos, so proud of you.

    And I love gizzard, as in.........so great to see this course. Please keep 'em coming.

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  5. Thank you Hyelni. Good to have you here.

    ReplyDelete