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Dip recipes

Cape Malay-style chicken sloppy joes

20 minutes

Cabbage recipes

Crunchy fried Brussels sprouts

10 minutes

Chicken recipes

Spicy chicken livers

15 minutes

Spicy chicken livers

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

3 T vegetable oil
750 g free-range chicken livers
2 large onions, sliced
2 cloves garlic, chopped
4 T Woolworths steak-and-chops seasoning
2 T paprika
1 T smoked chilli flakes
1 T ground coriander
1 T ground cumin
3 pomegranate molasses
30 g fresh coriander, chopped
3 T coriander pesto, for serving
3 T Greek yoghurt, for serving
pomegranate rubies, for serving
fresh basil, for serving
flatbreads or rice, for serving

Method

1. Heat the oil in a pan. Fry the chicken livers until browned and caramelised, but a little pink in the middle. Set aside.

2. In the same pan, fry the onions, then add the garlic and steak-and-chops seasoning, paprika, chilli flakes, ground coriander and cumin. Fry for 5 minutes, or until the onions are soft, translucent and even a little charred. Gently stir in the seared chicken livers. Add the pomegranate molasses and coriander and stir once more.

3. Turn out onto a platter, then spoon over the Greek yoghurt and coriander pesto, and scatter with pomegranate rubies and fresh basil.

Serve with flatbreads or rice.

Find more chicken recipes here.

Photograph: Willow Tucker

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Spicy chicken livers

Ingredients

Method