Nigerian Peppered Gizzards

Ingredients and method

4 snack portions (estimated)

Planning estimate: 90–125 min · Moderate.

Timing guide: Allow a full tenderizing simmer before the short broiler and sauce stages. Larger or older-bird gizzards may need longer.

Method

1. Check the cleaned gizzards for remaining tough yellow lining and trim it away. Cut very large pieces in half. Do not splash raw poultry water around the sink; clean hands, board and utensils after handling.
2. Put the gizzards in a saucepan with half the onion in chunks, thyme, optional bouillon and water just to cover. Bring to a boil, then gently simmer for 60–90 minutes, partly covered, until a knife enters without strong resistance. Add water as needed. Poultry giblets must reach at least 165°F; tenderness usually needs longer.
3. Lift out the gizzards, discarding the onion chunks, and let surface moisture drain. Heat the broiler and line a broiler-safe metal tray with foil. Toss the gizzards with 1 teaspoon oil and spread out. Broil about 6 inches from the heat for 3–5 minutes per side, watching constantly, just until the edges brown.
4. Finely chop the remaining onion. Pulse the bell pepper and habanero to a coarse mixture. Warm the remaining oil in a skillet, soften the onion for 3 minutes, then add the pepper mixture and cook for 8–12 minutes until its watery liquid has reduced.
5. Toss the hot gizzards through the sauce for 2–3 minutes. If the coating is too thick, add a tablespoon of the hot cooking broth. Taste for salt and serve warm, with small picks if desired.