Chicken livers on toast
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Prep time
10min
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Cook time
20min
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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:
- Clean and trim the chicken livers, removing any visible fat and connective tissue. Cut them into bite-sized pieces.
- 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.
- Stir in the paprika, ground cumin, ground coriander and turmeric. Cook for another minute to toast the spices.
- 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.
- 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.
- 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.
- Spoon the chicken liver mixture onto toasted bread slices. Garnish with chopped fresh coriander or parsley and serve.