Oh, the joy of discovering bold flavors that dance on your palate! Our roundup of 18 Spicy Chicken Feet Recipes Delightful is here to transform your kitchen into a hub of culinary adventure. Perfect for home cooks eager to explore beyond the ordinary, these recipes promise a fiery twist to your meals. Dive in and let’s spice up your cooking repertoire together!
Spicy Sichuan Chicken Feet
Just when you thought chicken couldn’t get any more exciting, here comes Spicy Sichuan Chicken Feet to prove you wrong. It’s a bold, flavorful dish that packs a punch, perfect for those who love a bit of heat in their meals.
Ingredients
- For the marinade:
- 2 lbs chicken feet, cleaned and nails removed
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp salt
- For the sauce:
- 3 tbsp Sichuan chili oil
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tsp sugar
- 1/2 tsp Sichuan peppercorns, ground
- 2 cloves garlic, minced
- 1 inch ginger, minced
Instructions
- In a large bowl, combine chicken feet with soy sauce, Shaoxing wine, and salt. Let marinate for 30 minutes.
- Bring a pot of water to boil. Add marinated chicken feet and boil for 5 minutes to remove impurities. Drain and rinse under cold water.
- In a separate bowl, mix together Sichuan chili oil, soy sauce, black vinegar, sugar, ground Sichuan peppercorns, garlic, and ginger to make the sauce.
- Toss the boiled chicken feet in the sauce until evenly coated. Let sit for 10 minutes to absorb the flavors.
- Serve immediately or refrigerate for an hour for a chilled version. The longer it sits, the more intense the flavors become.
Fiery and numbing, these chicken feet are a texture lover’s dream—chewy with a slight crunch. Serve them as a daring appetizer or pair with a cold beer for the ultimate snack.
Korean Braised Chicken Feet
Let’s dive into a dish that’s a bold adventure for your taste buds—Korean Braised Chicken Feet. It’s a flavorful, slightly spicy, and utterly satisfying dish that’s perfect for sharing with friends over a cold beer.
Ingredients
- For the braising liquid:
- 2 lbs chicken feet, cleaned and nails removed
- 4 cups water
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp minced garlic
- 1 tsp ginger, grated
- 1/2 tsp black pepper
- For garnish:
- 1 tbsp sesame seeds
- 2 green onions, thinly sliced
Instructions
- In a large pot, combine the chicken feet, water, soy sauce, brown sugar, gochujang, garlic, ginger, and black pepper. Stir well to mix.
- Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally to prevent sticking.
- After 90 minutes, remove the lid and increase the heat to medium. Cook for another 30 minutes to reduce the sauce, stirring frequently until the sauce thickens and coats the chicken feet.
- Transfer the chicken feet to a serving dish. Sprinkle with sesame seeds and green onions before serving.
So there you have it—tender, flavorful chicken feet with a sticky, spicy glaze that’s irresistible. Serve them as a bold appetizer or pair with steamed rice for a hearty meal.
Thai Basil Chicken Feet Stir Fry
Did you know that Thai Basil Chicken Feet Stir Fry is a bold, flavorful dish that’s surprisingly easy to whip up? You’ll love the mix of spicy, sweet, and savory flavors, all packed into tender chicken feet.
Ingredients
- For the marinade:
- 1 lb chicken feet, cleaned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- For the stir fry:
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 red chili, sliced
- 1 cup Thai basil leaves
Instructions
- In a bowl, mix chicken feet with soy sauce, oyster sauce, and sugar. Let it marinate for at least 30 minutes. Tip: The longer it marinates, the more flavorful it gets.
- Heat oil in a pan over medium-high heat. Add garlic and chili, sauté until fragrant, about 30 seconds.
- Add marinated chicken feet to the pan. Stir fry for 5 minutes until they start to brown. Tip: Keep the heat high to get a nice sear.
- Toss in Thai basil leaves and stir fry for another 2 minutes until the leaves wilt and the chicken feet are fully cooked. Tip: The basil adds a fresh, aromatic touch.
You’ll be amazed by the tender texture of the chicken feet and the punch of flavors from the marinade and basil. Try serving it over steamed rice for a complete meal.
Jamaican Jerk Chicken Feet
Craving something bold and adventurous for your next meal? Jamaican Jerk Chicken Feet is a flavorful journey to the Caribbean, right from your kitchen. It’s spicy, it’s smoky, and it’s utterly unforgettable.
Ingredients
- For the marinade:
- 2 lbs chicken feet, cleaned
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 2 tbsp brown sugar
- 2 tbsp olive oil
- 1 tbsp allspice
- 1 tbsp thyme
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp black pepper
- 1 scotch bonnet pepper, minced
- 3 garlic cloves, minced
- 1 onion, chopped
- For cooking:
- 1 cup water
Instructions
- In a large bowl, combine all the marinade ingredients with the chicken feet. Mix well to ensure each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
- Preheat your oven to 375°F (190°C). Arrange the marinated chicken feet in a single layer in a baking dish.
- Pour 1 cup of water into the dish to keep the chicken feet moist during cooking. Cover the dish with aluminum foil.
- Bake in the preheated oven for 1 hour. Then, remove the foil and bake for an additional 30 minutes to crisp up the exterior.
- For a smokier flavor, you can finish the chicken feet on a grill for 5-10 minutes, turning occasionally.
- Let the chicken feet rest for 5 minutes before serving to allow the juices to redistribute.
Unbelievably tender with a kick of heat, these Jamaican Jerk Chicken Feet are a conversation starter. Serve them with a side of cool cucumber salad to balance the spice, or enjoy them as a bold appetizer at your next gathering.
Indian Curry Chicken Feet
Just when you thought chicken couldn’t get any more versatile, here comes Indian Curry Chicken Feet to prove you wrong. It’s a bold, flavorful dish that turns an often-overlooked part of the chicken into something truly special.
Ingredients
- For the marinade:
- 2 lbs chicken feet, cleaned
- 1 tbsp turmeric powder
- 2 tbsp lemon juice
- 1 tsp salt
- For the curry:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 2 tbsp curry powder
- 1 can (14 oz) coconut milk
- 1 cup water
- Salt to taste
Instructions
- In a large bowl, mix chicken feet with turmeric, lemon juice, and salt. Let it marinate for at least 30 minutes. Tip: This not only adds flavor but also helps tenderize the feet.
- Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until golden, about 5 minutes.
- Stir in curry powder and cook for another minute until fragrant. Tip: Toasting the spices releases their full flavor.
- Add the marinated chicken feet to the pot, stirring to coat them in the spice mixture.
- Pour in coconut milk and water, bringing the mixture to a boil. Then, reduce heat to low, cover, and simmer for 1.5 hours. Tip: The low and slow cooking ensures the feet become tender.
- Season with salt to taste and simmer uncovered for another 10 minutes to thicken the sauce.
Out of the pot, the chicken feet are fall-off-the-bone tender, with a rich, spicy curry that’s perfect over steamed rice. For an extra kick, serve with a side of pickled vegetables to cut through the richness.
Vietnamese Lemongrass Chicken Feet
Okay, let’s dive into something a bit adventurous but totally worth it—Vietnamese Lemongrass Chicken Feet. It’s a dish that packs a punch with its bold flavors and unique texture, perfect for those who love to explore beyond the usual.
Ingredients
- For the marinade:
- 2 lbs chicken feet, cleaned and nails removed
- 3 tbsp lemongrass, finely minced
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp black pepper
- For the cooking:
- 1 cup water
- 2 tbsp vegetable oil
Instructions
- In a large bowl, combine chicken feet with lemongrass, fish sauce, sugar, and black pepper. Mix well to ensure each piece is evenly coated. Let it marinate for at least 30 minutes, or overnight for deeper flavor.
- Heat vegetable oil in a large pan over medium heat. Add the marinated chicken feet and sear until they start to brown, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
- Pour in 1 cup of water, cover, and reduce heat to low. Simmer for 45 minutes, or until the chicken feet are tender. Tip: Check occasionally to ensure there’s enough liquid to prevent burning.
- Once tender, uncover and increase the heat to medium-high. Cook until the sauce thickens and coats the chicken feet, about 5 more minutes. Tip: Stir gently to avoid breaking the chicken feet.
Kick back and enjoy the sticky, savory goodness of these chicken feet. They’re fantastic with a side of steamed rice or as a bold appetizer at your next gathering.
Malaysian Sambal Chicken Feet
Think you’ve tried all the chicken dishes out there? Wait until you get a taste of Malaysian Sambal Chicken Feet. It’s a bold, spicy, and utterly addictive dish that’ll have you reaching for more.
Ingredients
- For the chicken feet: 2 lbs chicken feet, cleaned and nails removed
- For the sambal sauce: 1/2 cup vegetable oil, 1 cup dried chilies soaked in warm water, 1/2 cup shallots, 1/4 cup garlic, 1 tbsp tamarind paste, 1 tbsp sugar, 1 tsp salt
- For garnishing: 1/4 cup chopped cilantro
Instructions
- Boil the chicken feet in a large pot of water for 5 minutes to clean them, then drain and set aside.
- In a blender, combine soaked chilies, shallots, garlic, tamarind paste, sugar, and salt. Blend until smooth.
- Heat vegetable oil in a pan over medium heat. Add the blended sambal sauce and fry for 10 minutes, stirring constantly to prevent burning.
- Add the chicken feet to the pan with the sambal sauce. Stir well to coat the chicken feet evenly.
- Reduce the heat to low, cover the pan, and let it simmer for 45 minutes, stirring occasionally to ensure even cooking.
- Uncover the pan, increase the heat to medium, and cook for another 10 minutes to thicken the sauce.
- Garnish with chopped cilantro before serving.
Finally, you’ll love the tender, fall-off-the-bone texture of the chicken feet paired with the fiery, tangy sambal sauce. Serve it with steamed rice or as a daring appetizer at your next dinner party.
Filipino Adobo Chicken Feet
Hey, ever thought about giving chicken feet a try? Filipino Adobo Chicken Feet turns this underrated ingredient into a tangy, savory dish that’s surprisingly addictive.
Ingredients
- For the marinade:
- 2 lbs chicken feet, cleaned
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 5 cloves garlic, minced
- 1 tsp black peppercorns
- 3 bay leaves
- For cooking:
- 1 cup water
- 2 tbsp cooking oil
Instructions
- In a large bowl, combine chicken feet, soy sauce, vinegar, garlic, black peppercorns, and bay leaves. Let it marinate for at least 1 hour, or overnight for deeper flavor.
- Heat oil in a large pan over medium heat. Add the marinated chicken feet and sauté for 5 minutes until slightly browned.
- Pour in the marinade and water. Bring to a boil, then lower the heat to simmer. Cover and cook for 40 minutes, stirring occasionally.
- Uncover and continue to simmer for another 20 minutes or until the sauce thickens and the chicken feet are tender. Tip: The sauce should coat the back of a spoon when it’s ready.
- Once done, remove from heat and let it sit for 5 minutes before serving. Tip: This rest time allows the flavors to meld together even more.
Out of the pan, these chicken feet are sticky, tender, and packed with a punch of garlic and vinegar. Serve them over steamed rice or as a beer snack for an unexpected twist.
Chinese Black Bean Sauce Chicken Feet
Unbelievable as it might sound, Chinese Black Bean Sauce Chicken Feet is a dish that turns the often-overlooked chicken feet into a flavorful, tender delight. You’ll love how the rich, savory sauce clings to every bite, making it a perfect snack or side dish.
Ingredients
- For the marinade:
- 1 lb chicken feet, cleaned and nails removed
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- For the sauce:
- 2 tbsp fermented black beans, rinsed and lightly mashed
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp vegetable oil
- 1 cup chicken broth
- 1 tbsp sugar
- 1 tsp cornstarch mixed with 2 tbsp water
Instructions
- In a bowl, combine chicken feet with soy sauce and Shaoxing wine. Let marinate for 30 minutes.
- Heat vegetable oil in a pan over medium heat. Add garlic, ginger, and black beans. Stir-fry for 1 minute until fragrant.
- Add the marinated chicken feet to the pan. Stir to coat with the black bean mixture.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes until the chicken feet are tender.
- Stir in sugar and the cornstarch mixture. Cook for another 2 minutes until the sauce thickens.
- Tip: For extra tender chicken feet, you can blanch them in boiling water for 2 minutes before marinating.
- Tip: Always rinse fermented black beans to remove excess saltiness.
- Tip: Adjust the sauce thickness by adding more or less cornstarch mixture based on your preference.
Great for sharing, this dish offers a unique combination of textures—tender yet slightly chewy, with a sauce that’s deeply flavorful. Serve it as part of a dim sum spread or enjoy it with steamed rice for a comforting meal.
Peruvian Aji Amarillo Chicken Feet
Okay, so you’re curious about trying something boldly flavorful and a bit off the beaten path, right? Peruvian Aji Amarillo Chicken Feet is your ticket to an adventurous meal that’s packed with unique tastes and textures.
Ingredients
- For the marinade:
- 2 lbs chicken feet, cleaned and nails removed
- 1/4 cup aji amarillo paste
- 2 tbsp white vinegar
- 3 cloves garlic, minced
- 1 tsp salt
- For cooking:
- 2 cups water
- 1 tbsp vegetable oil
Instructions
- In a large bowl, combine the chicken feet with aji amarillo paste, white vinegar, minced garlic, and salt. Mix well to ensure each piece is evenly coated. Let it marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
- Heat vegetable oil in a large pot over medium heat. Add the marinated chicken feet and sear for about 5 minutes, turning occasionally, until they’re lightly browned.
- Pour in 2 cups of water, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the chicken feet are tender and the sauce has thickened. Stir occasionally to prevent sticking.
- Once done, remove the lid and increase the heat to medium-high. Cook for an additional 5 minutes to reduce the sauce further, until it coats the chicken feet nicely.
Let me tell you, the result is irresistibly sticky, with a spicy kick from the aji amarillo that’s balanced by the richness of the chicken. Serve it over steamed rice or with crusty bread to soak up all that delicious sauce.
Mexican Chipotle Chicken Feet Tacos
Think you’ve tried every taco out there? These Mexican Chipotle Chicken Feet Tacos will surprise you with their bold flavors and unique texture. Perfect for adventurous eaters looking to spice up taco night.
Ingredients
- For the chicken feet:
- 2 lbs chicken feet, cleaned and nails removed
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- For the chipotle sauce:
- 3 chipotle peppers in adobo sauce
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1 tsp garlic powder
- For serving:
- 8 corn tortillas
- 1/2 cup chopped cilantro
- 1/2 cup diced white onion
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 375°F.
- In a large bowl, toss the chicken feet with salt, black pepper, and olive oil until evenly coated.
- Spread the chicken feet on a baking sheet in a single layer. Bake for 45 minutes, or until the skin is crispy and golden brown.
- While the chicken feet bake, blend the chipotle peppers, sour cream, lime juice, and garlic powder in a blender until smooth. Tip: For a spicier sauce, add an extra chipotle pepper.
- Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them warm by wrapping them in a clean kitchen towel.
- Once the chicken feet are done, let them cool slightly before tossing them in the chipotle sauce.
- Serve the sauced chicken feet on warm tortillas, topped with cilantro, diced onion, and a squeeze of lime. Tip: For an extra crunch, add some shredded cabbage.
So there you have it—tacos that are a little off the beaten path but packed with flavor. The chicken feet offer a gelatinous texture that’s perfectly offset by the crispy skin and spicy chipotle sauce. Try serving them with a cold beer for the ultimate experience.
Ethiopian Berbere Chicken Feet Stew
Oh, you’re in for a treat with this Ethiopian Berbere Chicken Feet Stew! It’s a bold, flavorful dish that brings a bit of adventure to your kitchen. Perfect for those days when you’re craving something different.
Ingredients
- For the stew:
- 2 lbs chicken feet, cleaned
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp berbere spice
- 1 cup tomato sauce
- 4 cups water
- Salt to taste
- For serving:
- Fresh cilantro, chopped
- Injera or rice
Instructions
- In a large pot, sauté the onion, garlic, and ginger over medium heat until soft, about 5 minutes.
- Add the berbere spice and stir for 1 minute to toast the spices, releasing their flavors.
- Pour in the tomato sauce and water, then add the chicken feet. Bring to a boil.
- Reduce heat to low, cover, and simmer for 2 hours, or until the chicken feet are tender. Stir occasionally to prevent sticking.
- Season with salt to taste during the last 30 minutes of cooking.
- Once done, garnish with fresh cilantro and serve hot with injera or rice.
Flavorful and rich, this stew has a deep, spicy taste that’s balanced by the gelatinous texture of the chicken feet. Try scooping it up with injera for an authentic Ethiopian experience.
Japanese Teriyaki Chicken Feet
Ever thought about giving chicken feet a try? They’re a staple in many Asian cuisines, and this Japanese Teriyaki Chicken Feet recipe will have you wondering why you haven’t tried them sooner. It’s all about that sticky, sweet, and savory glaze that makes them irresistible.
Ingredients
- For the chicken feet:
- 2 lbs chicken feet, cleaned and nails removed
- 1 tbsp baking soda
- 4 cups water
- For the teriyaki sauce:
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup brown sugar
- 1 tbsp ginger, grated
- 1 garlic clove, minced
Instructions
- In a large pot, combine chicken feet, baking soda, and water. Bring to a boil over high heat, then reduce to a simmer for 10 minutes. This helps to tenderize the feet.
- Drain and rinse the chicken feet under cold water. Pat them dry with paper towels.
- In a separate bowl, mix together soy sauce, mirin, sake, brown sugar, ginger, and garlic to make the teriyaki sauce.
- Heat a large skillet over medium heat. Add the chicken feet and pour the teriyaki sauce over them. Stir to coat evenly.
- Simmer on low heat for 20 minutes, stirring occasionally, until the sauce thickens and the chicken feet are glossy and well-coated.
- Tip: For extra stickiness, broil the chicken feet for 2-3 minutes after simmering.
- Tip: If the sauce is too thin, let it reduce further until it reaches your desired consistency.
- Tip: Serve with a sprinkle of sesame seeds for added texture and flavor.
What you’ll love about this dish is the perfect balance of flavors and the surprisingly tender texture of the chicken feet. They’re great as a snack or served over steamed rice for a more filling meal.
Greek Lemon Garlic Chicken Feet
Venturing into the world of Greek cuisine brings you to this unique and flavorful dish that’s sure to impress. Greek Lemon Garlic Chicken Feet are a tangy, garlicky delight that’s perfect for sharing at your next gathering.
Ingredients
- For the marinade:
- 2 lbs chicken feet, cleaned and nails removed
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- For cooking:
- 1 cup water
Instructions
- In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to make the marinade.
- Add the chicken feet to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Preheat your oven to 375°F (190°C).
- Transfer the marinated chicken feet and all the marinade into a baking dish. Add 1 cup of water to the dish to keep the feet moist during cooking.
- Bake in the preheated oven for 1 hour, then increase the temperature to 425°F (220°C) and bake for an additional 15 minutes to crisp up the skin.
- Let the chicken feet rest for 5 minutes before serving to allow the juices to redistribute.
Mouthwateringly tender with a crispy exterior, these chicken feet are bursting with lemon and garlic flavors. Serve them as a bold appetizer or alongside a fresh Greek salad for a complete meal.
Moroccan Spiced Chicken Feet Tagine
So, you’re looking to spice up your dinner routine with something uniquely flavorful? Moroccan Spiced Chicken Feet Tagine is a dish that brings warmth, depth, and a touch of adventure to your table.
Ingredients
- For the marinade:
- 2 lbs chicken feet, cleaned
- 1/4 cup olive oil
- 2 tbsp Moroccan spice blend
- 1 tbsp garlic, minced
- 1 tbsp ginger, grated
- For the tagine:
- 1 large onion, sliced
- 2 carrots, chopped
- 1 cup chicken stock
- 1/2 cup dried apricots
- 1/4 cup honey
Instructions
- In a large bowl, combine chicken feet with olive oil, Moroccan spice blend, garlic, and ginger. Let marinate for at least 2 hours, or overnight for deeper flavor.
- Heat a tagine or heavy-bottomed pot over medium heat. Add the marinated chicken feet and sear until golden, about 5 minutes per side.
- Add sliced onion and carrots to the pot, stirring to soften slightly, about 3 minutes.
- Pour in chicken stock, then add dried apricots and honey. Stir to combine.
- Cover and simmer on low heat for 1.5 hours, or until the chicken feet are tender and the sauce has thickened.
- Check occasionally to ensure there’s enough liquid; add a splash of water if needed.
With its tender texture and rich, sweet-spicy sauce, this tagine is a conversation starter. Serve it over couscous or with crusty bread to soak up every last bit of flavor.
Southern Fried Chicken Feet
Zesty and full of flavor, Southern Fried Chicken Feet are a dish that might sound unusual at first but trust me, they’re a game-changer. You’ll love the crispy outside and the tender, juicy inside that’s packed with taste.
Ingredients
- For the marinade:
- 2 lbs chicken feet, cleaned and nails removed
- 1 cup buttermilk
- 1 tbsp hot sauce
- For the coating:
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- For frying:
- Vegetable oil, for deep frying
Instructions
- In a large bowl, combine the chicken feet with buttermilk and hot sauce. Cover and refrigerate for at least 4 hours, or overnight for best results. Tip: This step ensures the chicken feet are tender and flavorful.
- In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper. Tip: Sifting the flour can make the coating lighter and crispier.
- Remove the chicken feet from the marinade, letting excess drip off, then dredge in the flour mixture until fully coated. Tip: For an extra crispy crust, let the coated chicken feet sit for 10 minutes before frying.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the chicken feet in batches for about 5-7 minutes, or until golden brown and crispy. Drain on paper towels.
Lightly crispy on the outside with a melt-in-your-mouth tenderness inside, these Southern Fried Chicken Feet are a delight. Serve them with a side of ranch or blue cheese dressing for dipping, or enjoy them as is for a truly Southern experience.
Caribbean Coconut Chicken Feet Curry
You’ve probably never thought chicken feet could be this delicious, but Caribbean Coconut Chicken Feet Curry is here to change your mind. It’s a bold, flavorful dish that brings a taste of the islands right to your kitchen.
Ingredients
- For the curry:
- 2 lbs chicken feet, cleaned and nails removed
- 1 cup coconut milk
- 2 tbsp curry powder
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 scotch bonnet pepper, seeded and minced
- 1 tsp thyme
- 1 tsp allspice
- 2 cups water
- Salt to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and scotch bonnet pepper to the pot. Sauté until the onions are translucent, about 5 minutes.
- Stir in the curry powder, thyme, and allspice. Cook for another minute until fragrant.
- Add the chicken feet to the pot, stirring to coat them evenly with the spice mixture.
- Pour in the coconut milk and water. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 1.5 hours, or until the chicken feet are tender.
- Season with salt to taste before serving.
Now, this curry is all about the tender, fall-off-the-bone chicken feet swimming in a rich, coconutty sauce. Serve it over a bed of steamed rice or with a side of warm roti for the ultimate Caribbean feast.
Indonesian Satay Chicken Feet
Kick off your culinary adventure with this unique twist on a classic Indonesian favorite. You’ll love the bold flavors and tender texture of these satay chicken feet, perfect for sharing or savoring solo.
Ingredients
- For the marinade:
- 1 lb chicken feet, cleaned
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp ground coriander
- For the satay sauce:
- 1/2 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp chili flakes
- 1/2 cup water
Instructions
- In a large bowl, combine chicken feet with soy sauce, brown sugar, garlic, and coriander. Mix well to coat evenly. Let marinate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat, about 375°F. Thread the marinated chicken feet onto skewers.
- Grill the skewers for 10-12 minutes, turning occasionally, until the chicken feet are golden and slightly charred.
- While grilling, prepare the satay sauce. In a small saucepan over low heat, combine peanut butter, soy sauce, lime juice, chili flakes, and water. Stir until smooth and heated through.
- Once the chicken feet are done, serve them hot with the satay sauce on the side for dipping.
Out of the ordinary and utterly delicious, these satay chicken feet boast a perfect balance of sweet, savory, and spicy. Try serving them atop a bed of steamed rice for a hearty meal that’s sure to impress.
Conclusion
Unleash your culinary creativity with these 18 Spicy Chicken Feet Recipes that promise to delight your taste buds! Whether you’re a seasoned chef or a curious home cook, there’s something here for everyone. Don’t forget to leave a comment with your favorite pick and share the love by pinning this article on Pinterest. Happy cooking!
