TRY This COMBO - Chicken Liver & Gizzard Recipe - Chinwe Uzoma Kitchen

chicken livers

🥗Healthier: turkey livers

💰Cheaper: beef liver

Turkey livers are lower in fat, while beef liver is often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats, while sunflower oil is usually less expensive.

scotch bonnet peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with fewer calories, while bell peppers are budget-friendly.

seasoning cubes

🥗Healthier: homemade spice blend

💰Cheaper: salt

A homemade blend can reduce sodium and cost.

Clean chicken livers and gizzards thoroughly under cold water.

Boil gizzards in a pot with water, seasoning cubes, and bay leaves until tender, about 30 minutes.

Drain the gizzards and let them cool before cutting into bite-sized pieces.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add chopped bell peppers and scotch bonnet peppers, cooking until softened, about 5 minutes.

Add the boiled gizzards and chicken livers to the skillet, stirring to combine.

Season with salt, black pepper, thyme, and lemon juice, cooking for an additional 5-7 minutes.

Garnish with chopped green onions and coriander leaves before serving.

Cooking Techniques

Spice Level: