RECIPE | Peri-Peri Chicken Feet

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Peri-Peri Chicken Feet. Photography by Graeme Wyllie
Peri-Peri Chicken Feet. Photography by Graeme Wyllie

Preparation time: 2 hours | Serves: 6

You need

  • 500 g chicken feet, cleaned
  • 2 cups chicken stock
  • 2 tbsp oil
  • 1 onion, finely chopped 
  • 2 garlic cloves, finely chopped
  • 4 red chillies, finely chopped 
  • 2 tsps smoked paprika
  • 1⁄2 cup tomato puree 
  • 1 tsp brown sugar
  • 1⁄2 lemon zest and juice 
  • Bunch of coriander, finely chopped 

Here's how 

1. Add chicken feet and stock to a saucepan. Boil, then simmer for 1/2 hours. Remove meat, then reserve stock and set aside.

2. Heat oil in the same sauce pan. Sauté onion, garlic and chillies, cooking untiltranslucent. Return the chicken feet and stir.

3. Add paprika, tomato puree, sugar, lemon zest, and juice - then stir.

4. Return stock to the sauce pan, and cook for 30 minutes on medium heat until sauce has thickened and reduced.

5. Add coriander and serve hot

Chicken feet
Peri-Peri Chicken Feet. Photograph by Graeme Wyllie

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