Spicy Chicken Livers and Spinach

Name: Spicy Chicken Livers and Spinach
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; 1 large clove garlic, crushed; 15 ml Rajah mild and spicy curry powder; 1 ml (pinch) Robertsons peri-peri; 1 Knorr chicken stock pot; 1 for dusting tomatoes, chopped; 60 ml original chutney; 1 bunch spinach, cleaned and finely chopped

4 People
50 min.
easy

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

Ingredients

15 ml sunflower oil
500 g chicken livers, cleaned
1 large clove garlic, crushed
15 ml Rajah mild and spicy curry powder
1 ml (pinch) Robertsons peri-peri
1 Knorr chicken stock pot
1 for dusting tomatoes, chopped
60 ml original chutney
1 bunch spinach, cleaned and finely chopped

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