Food: Juicy Chicken Livers

By Drum Digital
05 May 2011

These chicken livers go very well with mashed potatoes.

Preparation time: 10 min

cooking time: 20 min

serves 6

you will need

750 g (3 x 250 g tubs) chicken livers

30 ml (2 tbsp) chicken spice

freshly ground pepper

80 ml (? cup) flour

45 ml (3 tbsp) oil

2 onions, sliced into thin rings

2 cloves garlic, chopped

410 g (1 can) cherry tomatoes

30 ml (2 tbsp) brown sugar

60 ml (¼ cup) chopped basil leaves

Serve with mashed potatoes


1. Clean the chicken livers and pat dry. Cut in half and set aside. Mix the spice, pepper and flour together. Dust the chicken livers in the flour mix and set aside. 2. Heat the oil in a large frying pan and fry the chicken livers in batches. Set aside. Add the sliced onions and garlic and sauté for4minutes until soft but not brown – you can add a little water to soften the onions, cooking until the water has evaporated. 3. Stir in the canned tomatoes, reduce the heat and simmer for a few minutes. Add the sugar and stir – adding a little water if the mixture is too thick. 4. Add the basil leaves and the cooked chicken livers. Stir and cook for a few minutes until well combined. Serve hot with herbed mashed potatoes.

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