Chicken livers on toast

Prep time
10min
Cook time
20min
Serves
5

A quick and comforting lunch or dinner!

Ingredients:

  • 500g GOLDI chicken livers, cleaned and trimmed
  • 2 Tbsp (30 ml) oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely crushed
  • 1-2 red chillies, finely chopped *optional
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) ground cumin
  • 1 tsp (5 ml) ground coriander
  • 1/2 tsp (2.5 ml) ground turmeric
  • 1/2 cup (125 ml) chicken stock
  • 1/2 cup (125 ml) amazi/cream/coconut milk
  • 2 Tbsp (30 ml) tomato paste
  • 2 Tbsp (30 ml) Worcestershire sauce
  • Salt and pepper to taste
  • Fresh coriander or parsley, chopped (for garnish)
  • Toasted bread slices (for serving)

Method:

  1. Clean and trim the chicken livers, removing any visible fat and connective tissue. Cut them into bite-sized pieces.
  2. Heat the oil in a large frying pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the crushed garlic and chopped chillies, cooking for another 1-2 minutes until fragrant.
  3. Stir in the paprika, ground cumin, ground coriander and turmeric. Cook for another minute to toast the spices.
  4. Increase the heat to medium-high and add the chicken livers to the pan. Cook the livers for about 5-7 minutes, stirring occasionally, until they are browned on the outside but still slightly pink inside.
  5. Lower the heat to medium and stir in the tomato paste, Worcestershire sauce, and chicken stock. Let the mixture simmer for about 5 minutes, allowing the flavours to meld and the sauce to thicken slightly.
  6. Stir in the amazi, cream or coconut milk, cooking for an additional 2-3 minutes until the sauce is rich and creamy. Season with salt and pepper to taste.
  7. Spoon the chicken liver mixture onto toasted bread slices. Garnish with chopped fresh coriander or parsley and serve.