Appetizers
Moelas de Frango — Angolan Chicken Gizzards
Ingredients
- - 500 g (1 lb) chicken gizzards, cleaned and trimmed
- - 4 garlic cloves, minced
- - 1 lemon, juiced
- - 2 tbsp vegetable oil
- - 1 onion, finely chopped
- - 1 piri-piri chilli, finely chopped
- - 1 bay leaf
- - 1 tsp paprika
- - Salt and pepper, to taste
- - Fresh parsley, chopped, to garnish
Method
- Place gizzards in a saucepan, cover with water, add the bay leaf and a pinch of salt, and simmer for 45-50 minutes until tender. Drain well.
- Toss the drained gizzards with half the garlic, half the lemon juice, salt and pepper. Set aside to marinate for minutes.
- Heat the oil in a frying pan over medium-high heat and sauté the onion until soft, about 4 minutes.
- Add the marinated gizzards and cook for 6-8 minutes, stirring occasionally, until browned and slightly crisp at the edges.
- Add the remaining garlic, chilli and paprika, and cook for a further 2 minutes.
- Finish with the remaining lemon juice, garnish with parsley, and serve hot.
Introduction: A popular bar and party snack across Luanda, spiced chicken gizzards are slow-braised until tender then quickly pan-fried with garlic, lemon and piri-piri for a punchy, savoury bite.
Cultural Background: A popular bar and party snack across Luanda, spiced chicken gizzards are slow-braised until tender then quickly pan-fried with garlic, lemon and piri-piri for a punchy, savoury bite. They reflect the Angolan love of offal cooked with bold, bright seasoning.
Tips: Simmering the gizzards first is essential — it tenderises them before the quick pan-fry. Don’t overcrowd the pan when frying, or the gizzards will steam instead of browning. Serve with toothpicks as a finger-food party snack.
Variations: Add a splash of white wine to the pan for extra depth. Swap gizzards for chicken hearts for a similar traditional snack. Increase chilli for a spicier bar-style version.
Vegetarian/Vegan: Not applicable; this is an offal-based dish with no authentic vegetarian version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a hot pan for 2-3 minutes until warmed through; avoid overcooking to prevent toughening.
Nutrition: Per serving (approx.): 190 kcal, 22 g protein, 3 g carbohydrates, 9 g fat, 0.5 g fibre.
FAQs:
Q: Do I need to pre-boil the gizzards? A: Yes, this step is essential for tenderness before pan-frying. Q: Are chicken gizzards easy to find? A: Yes, they are widely available at butchers and in the poultry section of most supermarkets. Q: Is this dish very spicy? A: It has a moderate kick from piri-piri, adjustable to taste.
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