Chicken Gizzard Really?
Well, that was some people’s reaction when they came into my periscope cooking show one day, and I was making gizzard and cabbage stir-fry.
As I have shared many times in the past, I was born and raised in Nigeria and chicken gizzard was one of the delicacies we enjoyed from time to time in our family. In fact, most Nigerian families eat chicken gizzard either as an appetizer or alongside the main meal. Between living in Nigeria and in America I have seen different chicken gizzard recipes. For example, some people fry it, some boil it while others bake it. Such is the power of individuality and culture, though we eat “the same” food, we prepare them in different ways.
To that end, I am excited to share my gizzard recipe with you. By all means feel free to modify this recipe and customize it to fit your eating plan or habit.
In other to provide you with some nutrition information about today's recipe I headed out to research🤔
How to make a healthy gizzard and cabbage stir-fry
Here are some reasons why you should eat chicken gizzard if you were skeptical about this delicacy.
First, gizzards provide the body with a good serving of high-quality protein and less fat. Second, gizzards are a better option than pork and beef meat that are high in fat. Third, a 3.5-ounce serving of chicken gizzard provides your body with 4.4 milligrams of zinc and 3.2 mg of iron. Both are highly essential nutrients for the body. Get more nutritional information about chicken gizzards here.
I love combining my chicken gizzards with cabbage am sure other vegetables such cauliflower, broccoli, and potatoes would work just fine. Personally, moderation is my watch-word when it comes enjoying this exquisite treasure.
I love cabbage, and I like its leafiness and how it comes in different colors. A leaf of cabbage has about six calories and zero cholesterol. One of the reasons why I love pairing it with chicken gizzards. A chopped cup of cabbage provides the body with about 22 calories, loads of vitamins such as A, C, E, K, etc., and essential minerals like calcium, magnesium, phosphorus, sodium, etc.
Naturally, you can eat cabbage raw or cooked, entirely depends on you. But in this recipe, I will show you how to sauté it like a champ.
In the long run, cabbage does your body good so add it to your stable.
- 3 pounds of Chicken Gizzard
- 3 cups of roughly cut/chopped cabbage
- - One big bulb of onions (quartered for boiling the gizzard.)
- - 5 cloves of garlic (chopped and used for boiling gizzard)
- - 1 Cup Fresh bell pepper (variety of colors; chopped for stir-frying)
- - 2 tablespoon of tomato paste (I like to use tomato paste because of color and of course it has great nutritional value as well.)
- - ½ cup – 1 cup of chicken gizzard stock (I use the stock from the chicken gizzard. You can use regular chicken stock if you so prefer)
- - ½ teaspoon ginger (fresh or ground works just fine)
- - 1 teaspoon thyme
- - ½ teaspoon curry
- - ¼ teaspoon nutmeg (optional)
- - ½ teaspoon cumin
- - 4 Maggi seasoning cubes (two cubes for boiling gizzard and 2 cubes for the stir-fry; you can substitute Maggi with bouillon cubes/powder).
- - 1 tablespoon Salt for boiling chicken gizzard and a little more for the stir-fry.
- - ½ teaspoon Ground red pepper
- - 2-3 tablespoon olive oil
- - 1/3 chopped/cut Spring onions (for stir fry and garnishing)
- - Some chopped/cut celery stalk (optional; for garnishing)
- - 3 cups of cabbage (chopped)
- - ½ cup of chopped bell pepper; preferably different colors.
- - one white or yellow bulb of onions cut as rings
- - a pinch of salt
- - a cube of Maggi
- - 1-tablespoon of olive oil
- Wash the 3 lbs. of gizzard and put in a pot.
- Add enough water until it is well over the whole gizzard.
- Add quartered onions, a tablespoon salt, two Maggi cubes or a tablespoon of Knorr.
- Set the pot on the stove and turn the stove to medium-high, ensure the pan is covered and cook for about 2 hours. If you are using a pressure cooker, probably cook less than 1 hour.
- Keep an eye on the chicken gizzard while it is boiling to ensure that the water doesn’t dry out. Continue to add more water as it is cooking as required.
- After the chicken gizzard is thoroughly cooked and very tender, pour it out into a drainer bowl. You separate the chicken gizzards from the stock this way (remember you need the chicken gizzard stock later).
- Line your baking sheet with foil.
- Set the oven to 400.
- Add the gizzards to the baking sheet and place in the oven to bake 20-25 minutes or as soon as you notice the golden brown color.
- Every 10 minutes check on the chicken gizzard, stir/turn if necessary to avoid overcooking on one side.
- Do not over bake to avoid over dry chicken gizzard. The goal is to have the chicken gizzards to become crunchy on the outside though they are very tender on the inside.
- Remove from oven after baking and then stir-fry.
- Set saucepan on the stove.
- Add about 2-3 tablespoons of vegetable oil, allow it to heat up.
- Then add a dash of salt, and immediately add tomato paste.
- Stir for about 2 minutes, then add the chopped bell peppers and then reduce heat.
- Add all the other condiments: thyme, cumin, ground ginger, curry, nutmeg, red pepper, a Maggi cube, and stir together.
- Add gizzards into the pot, add some gizzard stock (about half a cup) as well, and stir very well. Lastly, crush in the second Maggi, and add about two more tablespoons of gizzard stock and mix again to combine.
- Finally, add (cut) spring onions and cover the pot. Allow to heat up for another 2-3 minutes in medium heat.
- And your gizzard stir-fry is ready. Dish out appropriately and garnish with more cut spring onions and celery stalk.
- Eat by itself as an appetizer or serve with cabbage.
- Set a clean pot or saucepan on the stove. Turn the stove to medium.
- Add olive oil to the pan and allow it to warm up.
- Then add a pinch of salt (or half teaspoon salt) and then onions and keep stirring.
- Ensure that your stove is not on a high because you do not want your onions to burn.
- Keep stirring until the onions are cooked down (about 5 minutes), then add fresh bell peppers stir in for about 1 minutes and then add cabbage, and crush in one cube of Maggi.
- Continue to stir for another 3 minutes or less until the cabbage is ready according to your desire. I usually do not like overcooking my cabbage. I like a little crunch in my cabbage.
- Taste the cabbage to make sure it is what you like. Season more as needed.
- Serve with some gizzards on the side.
The cabbage serves 3 while chicken gizzard is up to 12-15 servings. I prefer to cook chicken gizzards in batch because it consumes a lot of time (and that was what I did here with this 3 lbs of it). Be sure to taste both the gizzard and cabbage before serving and add more seasoning if you desire. Enjoy!
Do you eat chicken gizzards? How do you make them? please share in the comment section.
Please share this post with your friends and family. I hope to see you soon☺