A HERITAGE WE CAN BE PROUD OF...
Throughout history, chicken livers have been eaten for their health benefits. Today, chicken livers are cooked with a variety of different seasonings, such as peri-peri or curry spices. This traditional South African staple combined with Mozambican Peri-Peri is delicious when served with fresh rolls or pap.
INGREDIENTS
Oil for frying
750g Chicken livers
1 cup Water
1 Tin Tomato and onion mix
4 Tbsp Fruit chutney
2 tsp Sugar
1 Tbsp Peri-Peri sauce
1 IMANA Chicken Flavoured Super Stock Cube
2 Tbsp IMANA Super-Sheba Tomato & Onion Flavoured Stew Mix
METHOD
In a pan, fry the livers in oil until browned but still slightly pink inside. Remove and set aside.
In a pan, heat the IMANA Chicken Flavoured Super Stock Cube, water, tomato & onion mix, chutney, sugar and sauce of your choice.
Add the livers and IMANA Super-Sheba Tomato & Onion Flavoured Stew Mix to the sauce and cook until thick and the livers are heated through.
Serve on bread, toast or over steaming pap.
