Ingredients

Method

• 1 T olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 red bird’s-eye chilli
• 1 green pepper, thinly sliced
• 3 baby carrots, sliced
• 2 celery sticks, finely chopped
• 500 g pack Woolworths free-range chicken gizzards
• 400 g can Woolworths spicy chakalaka
• 400 g can diced tomatoes
• 1 cup chicken stock
• For the dumplings:
• 240 g self-raising flour
• a pinch salt

• 2/3 cup water

• 1 free-range egg

Method

Ingredients

1. Gently heat the olive oil in an ovenproof casserole and sauté the onion until translucent and golden.

2. Add the garlic, chilli, green pepper, carrots and celery. Fry for about 4 minutes, then add the chicken gizzards and brown for 2 minutes.

3. Add the chakalaka, tomatoes and stock. Cover and simmer over a medium heat for 30 minutes. Make the dumplings, place on top of the stew and cook for a further 30 minutes. Alternatively, place the dumplings onto the stew and bake in the oven at 180°C for 30 minutes.

4. To make the dumplings, mix the flour and salt. Whisk in the water and egg until the dough comes together. Set aside to rest for 15 minutes. Roll into 6–8 balls and place on top of the stew.

Photography: Shavan Rahim
Videography: Romy Wilson
Recipes and production: Jacqueline Burgess
Food assistant: Saxon Angelica Kinnear

Find more offal recipes here. 

You can now find chicken necks, livers, hearts and gizzards at Woolworths stores. Make South African classics or explore new recipes using these budget-friendly cuts.

Shop at Woolworths.