Chicken Liver Tagine

Name: Chicken Liver Tagine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: South African
Ingredients: 15 ml sunflower oil; 500 g chicken livers, cleaned and trimmed; 1 onion, finely diced; 3 carrots, peeled and sliced; 50 g pitted dates, chopped; 12 g sachet Knorr Dry Cook-In Sauce tomato base; 1 tin chopped tomatoes; 400 ml water; fresh coriander leaves to garnish; 1 tin chickpeas, sliced

4 People
50 min.
easy

Chicken livers like you have never tasted before – prepared with the authentic flavours of North Africa.

Ingredients

15 ml sunflower oil
500 g chicken livers, cleaned and trimmed
1 onion, finely diced
3 carrots, peeled and sliced
50 g pitted dates, chopped
12 g sachet Knorr Dry Cook-In Sauce tomato base
1 tin chopped tomatoes
400 ml water
fresh coriander leaves to garnish
1 tin chickpeas, sliced

Cooking 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.