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#WFD – Spicy chicken livers and spinach
Serve on warm, toasted fresh wholewheat bread rolls.
POLOKWANE – Not just for stuffings and pâtés, chicken livers make a good-value starter or light lunch.
Chicken livers are rich and delicious as well as being easy on the pocket.
This recipe, provided by What’s for Dinner, provides a Portuguese twist to this traditional African dish.
Ingredients
- 15ml sunflower oil
- 500g cleaned chicken livers
- 1 large clove garlic, crushed
- 15ml rajah mild and spicy curry powder
- 1 pinch Robertsons peri peri
- 1 x KNORR Chicken Stock Pot
- 400g 1 tin chopped tomatoes
- 50g chutney
- 350g spinach, cleaned and finely chopped
Method
- Heat sunflower oil in a pan then add the chicken livers and toss them in the hot oil until sealed and well browned then remove from the pan and set aside.
- Add a little extra oil if necessary and fry the onion and garlic until soft then add the curry powder and peri peri and fry for two minutes to release the flavour and aroma.
- Add the KNORR Chicken Stock Pot, tinned tomatoes and chutney, stir well and allow to simmer for 5 minutes.
- Add the chopped spinach to the pan and allow to wilt in the sauce and simmer for a further 5 minutes.
- Return the chicken livers to the pan and allow to reheat in the sauce.
- Serve on warm, toasted fresh wholewheat bread rolls.
