Spicy Chicken Livers in creamy tomato sauce

Spicy Chicken Livers in creamy tomato sauce

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Community Recipe

  • 6
  • Medium
  • 20 minutes
  • 30 minutes


  • 450g Chicken Livers
  • 1 tbsp Salted Butter
  • 1 tbsp Olive Oil
  • 1 Onion
  • 2 Cloves of Garlic
  • 125g Diced Red Pepper
  • 1 tbsp Worcestershire Sauce
  • 2 Grated Tomatoes
  • 1 tsp Salt
  • 1 tso Black Pepper
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 2 tbsp Kashmiri Chili Powder
  • 2 Bay leaves
  • 3 Sticks of Thyme
  • 1 Star Aniseed
  • 75 ml Lemon Juice
  • 100ml Cream
  • 2 Chopped Red Chili
  • 1/2 cup Chopped Coriander

Cooking Instructions

Heat butter and olive oil in a large skillet over medium heat. Sauté onions for 3 minutes or until translucent, add garlic, whole spices (bay leaves and star aniseed), thyme, all powder spices (cumin, chili powder) and chicken livers. Sauté until chicken livers are browned, then add red peppers and sprinkle with salt and pepper. Stir, add grated tomato, Worcestershire sauce, seasonings, oregano and lemon juice.

Cook for 2 minutes, stirring until all the flavors meld. Add heavy cream and simmer for 5-10 minutes, being careful not to overcook the chicken livers.
I usually test one by cutting it open and it should still be just slightly pink in the middle. Sprinkle with coriander and chopped red chili.

Audette Vengetas Recipe by: Audette Vengetas
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I am a South African based self-taught baker, cooker, blogger and … let us just creative enthusiast from the beautiful shores of Durban, Kwa Zulu Natal. I am no Chef! With no formal culinary qualifications. I have learned through throwing out half done batter and fully baked cakes.

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