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Rajah_Chicken-livers

Saucy Chicken Livers 
  • 4 People
  • 30 min.
  • easy 
Deliciously saucy, tender chicken livers cooked in a tomato-based sauce – an easy, flavourful and nutritious dinner that delivers a dose of iron and zinc. Serve with warm steam bread. 
Ingredients
  • 500 g fresh chicken livers
  • 30 ml (2 Tbsp) Rajah All-in-One Curry Powder
  • 15 ml (1 Tbsp) Robertsons Paprika
  • 5 ml (1 tsp) Aromat Original Seasoning
  • 30 ml (2 Tbsp) vegetable oil
  • 1 onion, peeled and chopped
  • 1 red pepper, chopped
  • 15 ml (1 Tbsp) crushed fresh garlic
  • 3 tomatoes, chopped
  • 30 ml (2 Tbsp) Worcestershire sauce
  • 15 ml (1 Tbsp) sugar
Cooking Method

  1. Pat the chicken livers dry on kitchen paper and dust them with the Rajah All-in-One Curry Powder, Robertsons Paprika and Aromat Original Seasoning.

  2. Heat the oil in a large pan over a medium-high heat. Add the livers and cook for two minutes on each side. Remove from the pan and set aside on a plate.

  3. To the same pan, add the onions, red peppers and garlic. Add more vegetable oil if necessary. Fry over a medium heat for about 5 minutes, or until the onions are soft.

  4. Add the tomatoes, Worcestershire sauce and sugar. Cook the sauce for about 7-10 minutes, or until it thickens.

  5. Return the chicken livers to the pan, and simmer over a low heat for a few minutes, or until they are just cooked through.

  6. Serve piping-hot with warm steam bread.

  • Nut Free
  • Dairy Free
  • Gluten Free

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