How To Cook Chicken Gizzards Kenyan Style
Tender, wet-fried chicken gizzards (firigisi) simmered then fried with onions, tomatoes and dhania — a true Kenyan bar-and-grill favourite.
Instructions
- 1
Rinse gizzards and simmer in salted water with a little ginger for 35–45 min until fork-tender. Reserve a cup of the cooking liquid.
- 2
Heat oil and fry onions until soft and golden.
- 3
Add garlic, ginger, turmeric and coriander; cook 1 min until fragrant.
- 4
Stir in tomatoes (and chilli) and cook down 8–10 min until jammy.
- 5
Add the tender gizzards and a splash of the reserved liquid. Fry 8–10 min until coated and glossy.
- 6
Season, finish with chopped dhania, and serve with ugali, chapati or rice.
Chef’s tips
- Never skip the simmer — boiling first is the single trick that makes gizzards tender instead of rubbery.
- For a smoky bar-style version, thread the simmered gizzards onto skewers and char them over charcoal before the wet fry.
Frequently Asked Questions
How long do you boil gizzards before frying?
Simmer cleaned gizzards for 35–45 minutes until fork-tender before frying. This is essential — frying raw gizzards leaves them tough.
How do you clean chicken gizzards?
PrimeBird gizzards come pre-cleaned. If cleaning yourself, split and rinse out any grit, peel away the tough inner lining, and rinse well under cold water.