Seared chicken livers with spicy brinjals

Seared chicken livers with spicy brinjals

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 10 minutes
  • 15 minutes
  • Paul Cluver Riesling 2017


  • 7 T olive oil
  • 1 red chilli, finely chopped
  • 2 cloves garlic, crushed
  • 1 t smoked paprika
  • 2 brinjals
  • 1 x 400 g can chickpeas, drained
  • 1 x 300 g pack Woolworths Mediterranean vine tomatoes
  • 2 x 250 g tubs chicken livers
  • fresh rosemary, for serving

Cooking Instructions

Heat 4 T olive oil in a pan.

Once hot, remove from the heat, add chilli, crushed garlic and smoked paprika. Set aside. Cut brinjals into cubes and fry in 1 T olive oil until golden.

Add drained chickpeas and Woolworths Mediterranean vine tomatoes to the same pan.

Heat 2 T olive oil in another pan over a high heat. Cook chicken livers in batches for 1 minute on each side. Season to taste.

Serve with the brinjals, chilli oil and fresh rosemary.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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  • default
    Linki De jongh-brown
    February 20, 2019

    Regarding the Chicken Livers and Brinjal recipe. Do you peel the brinjals before cooking or just cut into cubes with skin on and fry? thanks so much

    1. default
      February 21, 2019

      Hi Linki,
      You can keep the skin on. Happy cooking!