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How nutritious are chicken feet?

By November 18, 2014 Mind & Body 2 Comments
chicken feet

Our ancestors were smart people they appreciated good food and understood the benefits of gelatin. Traditionally, diets were very high in gelatin as they consumed the whole animal –tendons, skin, and even feet – yes feet! Nowadays we do not eat all parts of the animal so we are hardly getting any gelatin at all. So what exactly is gelatin and why is it healthy?.

Gelatin is a translucent, colourless, flavourless foodstuff derived from collagen obtained from various animal by products (Wikipedia) and the benefits of gelatin are endless and should not be overlooked. It helps build and maintain strong bones and teeth, improves skin, hair and nails, it is also a great source of collagen the main ingredient in anti-ageing creams. It can also be used to treat arthritis, improve digestion and also enhances high metabolism.

Here’s a lovely recipe that will make your mouth water using chicken feet. Chicken feet consist mostly of tendons and skin which makes it gelatinous.

yam with chicken feetChicken feet with yam and vegetable stew

Recipe:

  1.  Chicken feet  – 500grams
  2. Fresh tomatoes  – 1kg
  3. Peppers – 50grams
  4. Onions – 1 large size
  5. Spinach -1.5kg
  6. Dried crayfish – 15grams
  7. Groundnut Oil  – 150ml
  8. Salt – 5ml

Prep time – 45 minutes

  • Season and cook peeled and cleaned chicken feet in boiled water till tender – usually not more than 20mins.
  • Blend the tomatoes, pepper, and half of the onions
  • Add to a pot and boil to paste
  • Grind crayfish, slice or chop remaining half of onions
  • Chop washed spinach (optional)

Stove time – 25 minutes

  • In a medium hot pan pour groundnut oil and sauté onions till almost translucent
  • Add boiled down tomato paste, stirring frequently and allow to simmer for about 10mins
  • Add ground crayfish, spinach and mix well
  • Add the gelatinous chicken feet
  • Mix together and add a little stock from boiled feet if desired, and add salt to taste
  • Served with boiled yam

About Nancy Obazee

Nancy is a canadian trained culinary management expert with over 10 years experience. Her experience includes working as an independent food service provider for top hotel brands and public health organisations in Nigeria and Canada. She currently leads the business dining department for a blue chip company.

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