Spicy chicken livers and spinach

Spicy chicken livers and spinach

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Spicy chicken livers are delicious and are great served with toasted bread rolls!

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time30 minutes


  • 15ml sunflower oil
  • 500g cleaned chicken livers
  • 1 large clove crushed garlic
  • 15ml Rajah Mild and Spicy Curry Powder
  • One pinch of Robertsons Peri Peri
  • 1 KNORR Chicken Stock Pot
  • 1 tin chopped tomatoes
  • 60ml original chutney
  • 1 bunch spinach, cleaned and finely chopped


  • 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 bread rolls
  • Tip – Mix with cooked pasta to extend the meal!