Nigerian Peppered Gizzards
Photo: WhisperToMe, CC0
Nigerian peppered gizzards are chewy, savory chicken gizzards coated in a fiery habanero sauce. The gizzards are first simmered with onion, thyme and a stock cube until they take up the seasoned liquid, then dried and browned in the oven so the surface firms up. A final toss in hot oil with pounded peppers finishes them. The method is simple, and it turns a tough cut into a sharp, addictive snack.
Instructions
Put the gizzards, sliced onions, thyme and stock cube in a pot and add enough water to cover. Cook over medium heat until the water has almost completely boiled away.
Lift out the onions and discard them. Turn the heat to high and stir the gizzards until the last of the liquid has been absorbed. Season with salt to taste.
Move the gizzards to a baking dish and roast them in the oven until they look dry and are browned. You can fry them in a pan until browned instead of roasting.
Heat the vegetable oil in a separate pot. Add the pounded habanero peppers and the roasted gizzards, and stir well so every piece is coated.
Serve the gizzards while they are still hot.
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