SPICY CHICKEN LIVERS WITH SPINACH Ingredients: 15ml sunflower oil 500g cleaned chicken livers 1 large clove crushed garlic 15ml Mild & Spicy Curry Powder One pinch of Peri Peri 1 Chicken Stock Pot 1 tin chopped tomatoes 60ml original chutney 1 bunch spinach, cleaned and finely chopped Direction: Heat sunflower oil in a pan then add the chicken livers and toss them in the hot oil until sealed and well browned then remove from the pan and set aside. Add a little extra oil if necessary and fry the onion and garlic until soft then add the curry powder and peri peri and fry for two minutes to release the flavour and aroma. Add the Chicken Stock Pot, tinned tomatoes and chutney, stir well and allow to simmer for 5 minutes. Add the chopped spinach to the pan and allow to wilt in the sauce and simmer for a further 5 minutes. Return the chicken livers to the pan and allow to reheat in the sauce.. Ungayitya nge sonka / rice / stif pap Also you can mix with cooked pasta to extend the meal! Kanti ungafaka ipilchard/canned beef endaweni ye chicken livers
Posted on: Wed, 29 Oct 2014 17:18:15 +0000
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