Home
Recipes

Bakery-style banana bread

Bread recipes

Bakery-style banana bread

65 minutes

Cape Malay-style chicken sloppy joes

Chicken recipes

Cape Malay-style chicken sloppy joes

20 minutes

Lamb-and-brinjal mince

Lamb recipes

Lamb-and-brinjal mince

1 hour

Pickled red cabbage slaw

Cabbage recipes

Pickled red cabbage slaw

5 minutes

Tempura eggs

Breakfast recipes

Tempura eggs

10 minutes

Easy hummus – two ways

Chickpea recipes

Easy hummus – two ways

45 minutes

Leek-and-potato frittata

Brunch recipes

Leek-and-potato frittata

40 minutes

Cheesy souffle omelette

Breakfast recipes

Cheesy souffle omelette

15 minutes

Crunchy fried Brussels sprouts

Salad recipes

Crunchy fried Brussels sprouts

10 minutes

Slow-baked marinated tofu

Tofu recipes

Slow-baked marinated tofu

1½ hours

Deep-fried polenta

Grain recipes

Deep-fried polenta

30 minutes

Spicy chicken livers

Chicken recipes

Spicy chicken livers

15 minutes

Load more

Spicy chicken livers

By Khanya Mzongwana

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