Gizdodo – Aromatic Stewed chicken gizzard and plantains infused with herbs, bell-peppers -easily replace with chicken thighs.
Growing up in Africa, we ate every part of the chicken except the bones. Dark meat- specifically -chicken legs were the most loved , considered the tastiest part of the chicken. However, the most converted part was the gizzard- it was reserved for head of the household or “important people” (women not included).
But, that was then, when all we had was fresh chicken. Now there is mass import of frozen chicken parts to West African Countries from European producers… . Chicken gizzards are in abundance and a must have on party tables.
Gizdodo, also known as gizzard and dodo, is a stir-fry of gizzards and fried plantain that is ever-popular at most Nigerian parties.
In this recipe, I offered a reduce calorie option by baking the plantains and gizzard- for the health conscious and those watching their weight. You decide which one you rather have. They both taste great with a slight difference in taste and texture.
Make sure the plantains are really ripe so it does not toughen up when baked. In my humble opinion, this dish is best served immediately after cooking. For those that are not into chicken offals you can certainly use any chicken part. I would suggest boneless chicken thighs they are a great alternative. Enjoy
Gizdodo (Gizzards and Plantains)
- 2-3 pounds chicken gizzards clean
- 3-4 large ripe plantains
- ½ large onion diced
- 2- 3 teaspoons minced garlic
- 1- teaspoon thyme
- 1/2 teaspoon curry powder
- 1- teaspoon paprika
- 2-3 green onion chopped
- 1 14- ounce tomato puree
- 1- teaspoon white pepper
- 1-2 bell pepper
- 1 scotch bonnet pepper optional
- 1 cup cooking oil and more deep frying canola, vegetable
- Boil gizzard with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 60 minutes or more, depending on how you like your gizzard cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.
- Add 1/2-1cup oil to the pot/ saucepan. Heat on medium high fry the gizzards for about 5-10 minutes. Remove and set aside.
- Baking option
- If baking gizzards place on an oil baking sheet spray with cooking spray – bake at 400 degrees for about 10-15 minutes. Set aside
- In a medium saucepan,add about ½ cup oil ,then gently add onions, garlic, thyme, curry and paprika. Stir for about 3-5 minutes until translucent and fragrant.
- Pour tomato sauce, white pepper and bouillon. Bring to a boil, reduce heat and simmer for about 20-25 minutes. Stir the pot frequently to prevent the sauce from sticking to the pot. -Occasionally adding stock from gizzard / chicken stock or water as needed to prevent burns about 1/2 – to 1 cup.
- Finally add bell peppers and green onions. Cook for about 2 minutes . Adjust seasonings, sauce consistency with water/stock and salt.
- Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray.
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice plantains in cubes or desirable shapes.
- Place them on the baking sheets in a single layer, spray lightly over the plantains using the canola oil spray and bake, turning over slices, after 8 minutes for about 12-20 minutes or till golden brown and crunchy. Depending on your oven
- Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
- Fry the plantain cubes in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil)
- Use a slotted spoon, transfer the fried plantains and drain on paper towels.
- Then toss plantains with medley of gizzards and tomato stew. Hold off, on this part, until you are ready to serve the meal
- Serve immediately