Chicken Feet

I usually don’t cook on Fridays but I just had to make something I could take a picture of.

I made chicken feet and served them with Samp (without the beans) and a quick hot vegetable side dish which was cabbage, red spinach and carrots seasoned with lemon & herb seasoning.

Chicken feet are also very gelatinous, so you can definitely expect your fingers to be sticky from eating them. You can’t eat them with a forks and a knife, the beauty is eating them with your hands and sucking the juice out of the bones. I chew everything including the bones and leave them very crumbly and out of their juiciness.

Chicken are mostly served with pap (Maize) or Samp. You can also eat them alone as a snack because when cooked right, they’re that good!


160g finely chopped onion

2 tablespoons minced garlic

1kg chicken feet

1 tablespoon chicken spice

1 teaspoon habanero chillies

315g peeled, chopped tomatoes

2 cubes chicken stock dissolved in 75ml hot water

2 teaspoons brown sugar


1. Sauté the onion on medium heat for 5 minutes.

2. Add the garlic and cook for 3 minutes.

3. Add the chicken feet and chicken spice. Mix and put the lid on for 5 minutes.

4. Add the tomatoes, water with stock, sugar and chillies. Cook with the lid on for 30 to 45 minutes or until you see the meat pulling back from the bones and the gravy has thickened. If you need to add more water, add 1/2 cup hot water at a time until your feet are cooked and gravy is thickened. Too much water will lead to a flavourless liquid and feet.

Serve with your favorite starch.


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