- 250 g chicken gizzards
- 1 t salt
- 250 g chicken necks
- 350 g chicken feet
- 1 medium onion, chopped
- 2 T mild curry powder
- 1 t peri-peri powder
- 1 t dried rosemary, origanum or mixed herbs
- 1 chicken stock cube or 1 T chicken stock powder
- salt and ground black pepper to taste
- pap or samp for serving
1. 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.
2. 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.
3. 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. Serve with pap or samp.
Cook's note: Defrost frozen necks, gizzards and feet before using. They should be clean and ready to cook, but give them a quick rinse anyway. 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’.
This recipe is an extract from Dinner at Matloha's, published by Penguin Random House (Pty) Ltd and available at all good book stores.