#WFD – Chicken Liver Tagine
Season to taste and garnish with fresh coriander and serve.
POLOKWANE – A tagine is a cone-shaped cooking vessel traditionally used in Morocco and most tagine recipes layer aromatics, meat, and vegetables, along with spices, oil, and water. As the mixture cooks, a stew-like consistency develops, making a rich, flavorful sauce.
What’s for Dinner says these are chicken livers like you have never tasted before, prepared with the authentic flavours of North Africa.
Ingredients
– 15ml sunflower oil
– 500g chicken livers, cleaned and trimmed
– 1 onion, finely diced
– 3 carrots, peeled and sliced
– 50g pitted dates, chopped
– 1 x KNORR Naturally Tasty Beef Tagine Recipe Mix
– 1 tin chopped tomatoes
– 400ml water
– fresh coriander leaves to garnish
– 1 tin chickpeas, sliced
Method
– Heat oil in a large pot and sauté the livers for about two minutes on each side – they should still be a bit pink inside – then remove from the pan and set aside.
– Add a little extra oil to the pan if necessary and fry the onion until soft, golden and starting to caramelise.
– Add the remaining ingredients except the fresh coriander and livers, stir well then bring to the boil.
– Once boiling reduce the heat and allow to simmer for 10 minutes, stirring frequently (the dates can stick to the bottom of the pot easily).
– Add the chicken livers and simmer for a further 5 minutes or until carrots are cooked.
– Season to taste and garnish with fresh coriander and serve.
