Braised chicken livers and vegetable stew

By Faeza
17 January 2017

Braised chicken livers and vegetable stew


¦ 45ml (3 tablespoons) oil

¦ 1kg chicken livers

¦ 2 leeks, sliced

¦ 2 cloves garlic, crushed

¦ 10ml (2 teaspoons) paprika

¦ 5ml (1 teaspoon) chilli flakes

¦ salt and freshly ground black

pepper to taste

¦ 2 cans (410g) KOO mixed

vegetables, drained but retain


¦ 1 can (410g) KOO chickpeas,

drained but retain liquid

¦ 250ml (1 cup) beef stock

¦ 2 sachets (40g) KOO

tomato paste

¦ fresh herbs of your choice


In a pan, heat oil and lightly fry

chicken livers until brown. Remove

from pan and keep warm.

In the same pan, fry leeks and garlic

until soft. Add paprika and chilli flakes

and cook for 2 minutes.

Return the livers to the pan and

season with salt and pepper. Add

mixed vegetables and chickpeas.

Combine the liquid from cans with

beef stock to make up to 2 cups and

add to the pan.

Add tomato paste and cover with a

lid. Simmer for another 20 minutes.

Add the herbs and simmer for

another 5 minutes. Serve stew

over pap or steamed dumpling