How to cook chicken feet

In Africa the chicken feet are cleaned, seasoned, boiled in seasoned water. Chicken feet have a high-fat content which makes it really one of the most tasty parts of chicken for soups and stews.

In African cuisine chicken feet are served in a variety of dishes, such as chicken curry and sauteed chicken feet with wild mustard greens. You will eat this chicken feet recipe because it is familiar to you taste buds since chicken feet tastes like chicken.

Nothing is more versatile than chicken since you can broil, grill, fry, sauté, bake, and roast, boil, or stir-fry it chicken with countless varieties of aromatic plants and seasonings.

Chicken feet are great to use for collagen-rich bone broth which is why chicken feet broth gels so readily.

 

 

Let's make Sauteed Chicken Feet With Wild Mustard Greens for dinner tonight. You can buy chicken feet from you local butcher shop or supermarket. Chicken feet are a great flavor additive to chicken broth because of the high fat content, remember for the next chicken soup recipe which is our bonus chicken feet recipe.

Sharp mustard greens sauteed with chicken feet simmered into a delicious and easy chicken feet African food recipe is the best African food recipe you will ever have.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min

Sauteed Chicken Feet With Wild Mustard Greens 

Ingredients
4 cleaned and prepared chicken feet cut in two
4 handfuls chopped mustard greens
1 medium onion, chopped
1 tomato, chopped
1 teaspoon salt
¼ cup water
1 teaspoon olive oil

Directions
Add chicken feet, water, and onions to a large pan with oil and cook 20 minutes over medium heat. Add remaining ingredients and sauté chicken feet 10 minutes longer. Serve warm over rice.

Also make this fabulous Chicken feet recipe:

Crock-Pot Chicken Feet Bone Broth 

Ingredients

2 pounds cleaned and prepared chicken feet 

2 yellow onions, chopped

1 large leek, root tip removed, white and green parts thinly sliced

4 ribs celery, chopped

3 carrots, chopped

2 sprigs fresh thyme

6 sprigs fresh flat-leaf parsley

2 bay leaves

1 teaspoon salt

6 cups cold water, plus more as needed

Directions

Combine the chicken feet, and all other ingredients in a large crock-pot. Cook on low 8  hours. Strain the broth and store it in the refrigerator for up to 1 week or freeze it for up to 6 months.