Description
A bold and flavorful West African inspired dish made with tender chicken gizzards simmered and sautéed in a rich pepper sauce with bell peppers, onions, and aromatic spices. Peppered Gizzard is perfect as a main dish or party appetizer, packed with savory heat and vibrant color.
Ingredients
Units
Scale
- 2 pounds chicken gizzards, cleaned
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 2 green onions, chopped
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Place cleaned chicken gizzards in a large pot and add enough water to cover them. Bring to a boil, then reduce heat and simmer for 35 to 45 minutes until tender. Drain and set aside.
- Heat vegetable oil in a heavy skillet over medium heat.
- Add chopped onion and sauté until softened and lightly golden.
- Stir in minced garlic and grated ginger, cooking briefly until fragrant.
- Add tomato paste, dried thyme, curry powder, paprika, salt, and black pepper. Cook for several minutes until thickened and aromatic.
- Add diced red and yellow bell peppers and sauté for 3 to 4 minutes until slightly softened but still vibrant.
- Stir in the cooked gizzards and toss well to coat in the sauce.
- Cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens and clings to the gizzards.
- Sprinkle chopped green onions over the top before serving.
Notes
- For faster cooking, gizzards can be pressure cooked before sautéing.
- Adjust black pepper and curry powder to control heat level.
- Do not overcook the bell peppers to maintain texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 370mg