Products Used In This Recipe
KOO Chakalaka Chicken Livers
Serves 4
- 60 ml (4 Tbsp) cooking oil, divided
- 500 g chicken livers, cleaned and trimmed
- 30 ml (2 Tbsp) paprika
- 5 ml (1 tsp) curry powder (mild or hot)
- 15 ml (1 Tbsp) chicken spice
- 1 onion, chopped
- 1 red pepper, chopped
- 15 ml (1 Tbsp) crushed garlic (or 2 cloves, minced)
- 1 can chopped/diced tomatoes
- 1 can KOO Mild and Spicy Chakalaka
- Salt and freshly ground black pepper, to taste
- Marinate Livers: In a bowl, ensure the chicken livers are drained of any excess liquid. Add the paprika, curry powder, and chicken spice, along with a generous pinch of salt and pepper. Toss gently until the livers are fully coated.
- Sear Livers: In a large saucepan or frying pan over medium-high heat, add 30 ml (2 Tbsp) of the cooking oil. Add the chicken livers and quickly brown them on each side for about 2 minutes in total. They should be seared on the outside but still pink in the center. Remove the livers and set them aside immediately.
- Sauté: To the same pan, add the remaining 30 ml (2 Tbsp) of cooking oil. Add the chopped onion, red pepper, and crushed garlic. Sauté for 5 minutes until the vegetables are soft.
- Make Sauce: Add the entire can of chopped tomatoes and the entire can of KOO Mild and Spicy Chakalaka to the pan. Bring the mixture to a slow simmer.
- Finish Cooking: Return the seared chicken livers to the simmering sauce. Stir gently to combine. Allow the sauce to simmer on low heat for only 3 to 5 minutes, or until the livers are just cooked through and still moist in the center. Do not overcook, or the livers will become tough.
- Serve: Taste and adjust seasoning as needed. Serve hot with soft Portuguese rolls or rice to soak up the rich, spicy sauce.