How To Cook Chicken Livers South African Way
If you're in South Africa and you're looking to whip up something delicious, why not try cooking chicken livers the South African way? These tasty morsels are a popular ingredient in many South African dishes and can be used in a variety of ways.
- 500g chicken livers
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 tablespoon curry powder
- 1 tablespoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 2 tablespoons oil
- Salt and pepper to taste
- Remove any membranes or sinew from the chicken livers and season with salt and pepper.
- Heat the oil in a frying pan over medium-high heat.
- Add the chicken livers to the pan and fry until browned on all sides.
- Remove the chicken livers from the pan and set aside.
- Add the onion and garlic to the pan and fry until softened.
- Add the curry powder, ground coriander, ground ginger, ground cumin, and turmeric to the pan and cook for 1 minute.
- Add the tomato paste and chicken stock to the pan and stir well.
- Return the chicken livers to the pan and bring the mixture to a simmer.
- Cover the pan and let the mixture cook for 10-15 minutes, or until the sauce has thickened and the chicken livers are cooked through.
- Garnish with fresh coriander and serve with rice, pap, or bread.
If you'd like to add a little more flavour to your chicken livers, you can try some of these variations:
Bacon and Mushroom:
Before adding the chicken livers to the pan, fry 4-5 slices of chopped bacon until crisp. Remove the bacon from the pan and set aside. Add 1 cup of sliced mushrooms to the pan and fry until softened. Remove the mushrooms from the pan and set aside. Follow the instructions for cooking the chicken livers, but when you return them to the pan, add the bacon and mushrooms to the pan as well.
Instead of using the spices listed in the ingredients, substitute 2-3 tablespoons of peri-peri sauce for the tomato paste. You can also add chopped chillies or chilli flakes for an extra kick.
With these variations and a little experimentation, you'll be on your way to creating delicious chicken livers the South African way in no time.