Ingredients

Method

• 500 g free-range chicken livers
• 2 T Woolworths 11-in-1 spice
• 2 T olive oil
• 2 T butter
• 1 onion, sliced
• 1⁄2 red pepper, seeded and chopped
• 2 t garlic, minced
• 1 t smoked paprika
• 1 t dried mixed herbs
• 1 t Woolworths ghost chilli seasoning
• 1x400 g can Woolworths Mexican-style tomatoes
• sea salt and freshly ground black pepper, to taste
• 1⁄2 cup cream
• parsley, chopped, to garnish

Method

Ingredients

1. Clean the livers and season with the 11- in-1 spice. Heat the oil in a pan and fry the livers in batches for 2 minutes on each side. Remove from the pan and set aside.

2. Using the same pan, add the butter and sauté the onion, red pepper and garlic for 1 minute. Add the spices and fry until fragrant.

3. Stir in the tomatoes and season with salt and pepper.

4. Simmer for 15 minutes, then stir in the cream. Return the livers to the pan and cook for 5 minutes. Garnish with parsley.

Find more chicken recipes here. 

Photographs: Myburgh Du Plessis 

Production: Keletso Motau 
Food assistants: Lerato Motau And Ivan Masiyazi