Ingredients:
- 2 tubs (500g each) frozen chicken livers, defrosted and cleaned
- 1 tsp (5ml) paprika (cumin and coriander can work too)
- Juice (30ml) of ½ lemon
- Salt and milled pepper
- 3 Tbsp (45ml) canola oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- ½ tsp (3ml) each ground coriander and turmeric
- 1½ cups (375ml) chicken stock
- ½-1 can (200-400ml) coconut milk
- 2 Tbsp (30ml) chopped fresh coriander or parsley (optional)
- 1 red chilli, deseeded and chopped (a pinch of dried chilli flakes work well too)
Method:
- Combine livers, paprika and lemon juice. Season.
- Heat half the oil in a large pan and fry livers in batches for 2-3 minutes per side, then remove from pan.
- Add remaining oil to pan and fry onion, garlic, ground coriander and turmeric for 3-5 minutes or until onion is golden.
- Add stock and coconut milk and simmer for 10 minutes or until slightly reduced.
- Stir through chicken livers and coriander or parsley (if using). Season.
- Ladle into 4 serving bowls and top with chilli (if using).
Good idea: Add 1 packet (300g) shredded Swiss chard into sauce to bulk up the meal and sneak in some extra greens.
Swaps to try:
Don’t have chicken livers? This flavour combination works well with chicken pieces too. Double all ingredients and use 1 packet (8 pieces) chicken braai-pack instead. Adjust cooking time to ensure chicken is cooked all the way through.
Don’t have coconut milk? You can use regular cream too or a combination of equal parts milk and plain double-cream yoghurt, thickened with a 5-10ml of cornflour.