Spicy chicken livers

Spicy chicken livers

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  • 6
  • Easy
  • Health conscious
  • 10 minutes
  • 15 minutes
  • Woolworths De Wetshof Merlot 2019


  • 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

Cooking Instructions

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



Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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