A great source of collagen, chicken feet are touted as skincare’s best kept secret. They consist mostly of connective tissue — skin, cartilage, tendons and bones. Chicken feet may not only improve skin health and appearance, but may help reduce your body’s joint pain. Below, TV chef, author and food editor Liziwe Matloha shows us how to prepare a chicken feet, gizzards and chicken neck mix that might just turn into a regular in your kitchen.
About Dinner At Matloha’s by Liziwe Matloha
In this book, you’ll find recipes for all times of the day and every season. From oxtail stews that’ll remind you of your grandmother’s cooking to salads and soups – plus everything in between, Dinner At Matloha’s will cater to your every craving whether nostalgic, modern or simple.
Chicken Necks, Gizzards and Feet Recipe
“You can buy packets of cleaned and prepared frozen chicken necks, gizzards (known as ‘magies’) and feet from the supermarket. However, if you’re faced with having to clean them yourself, you might need to find someone to show you how to make them ‘ready for the pot,” advises Matloha.
Chicken Necks, Gizzards and Feet
Equipment
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1 Casserole Pot
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1 Knife
Ingredients
- 250g Chicken gizzards
- 250g Chicken necks
- 350g Chicken feet
- 1 Medium Onion, chopped
- 1 tsp Salt
- 2 Tbsp Mild curry powder
- 1 tsp Peri-peri powder
- 1 tsp Dried rosemary, origanum or mixed herbs
- 1 cube Stock cube
- Salt and ground black pepper to taste
Instructions
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Place the gizzards in a pot. Cover with water and add 1 tsp salt. Bring to a boil and cook for 30 minutes, or until just tender.
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While the gizzards are cooking, place the necks and feet in a separate pot, along with the onion, curry powder, peri-peri powder, dried herbs, stock cube and salt and pepper to taste. Cover with water. Bring to a boil and cook on medium heat for 40 minutes.
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At the end of the cooking time, add the cooked gizzards to the pot with the necks and feet. Continue cooking for a further 15 minutes (top up with a little boiling water, if necessary), until you have a rich, glossy gravy.
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Serve with pap or samp.
Notes
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