Spicy Chicken Livers
When I was young, the smell and look of chicken livers was not enticing enough for me to want to eat it. When Nando’s opened up in East London, I took notice.
Spicy chicken livers is probably one of the best things to eat if you’re lacking iron or anaemic. My doctor recommends it and upon closer inspection there are just so many other benefits. Livers in general are a great source of nutrients, is easy to cook and is rich in iron, folate and a variety of minerals and vitamins. It’s also low-calorie - something I didn’t know.
Best of all is that it’s inexpensive.
Did you know: chicken liver is high in vitamin A and not suitable for pregnant women. You can also soak it in a bit of milk before cooking to get rid of the slightly metallic taste when cooked.
Ingredients
500g chicken livers, cleaned
1 onion, sliced not diced
1 star aniseed
1 stick of cinnamon
4 dry red chilies
1 curry leaf stalk
2 tsp chili powder or more for a stronger kick
2 cloves of garlic
A thumb size piece of ginger, grated
1 tsp jeera powder
2 tsp garam masala
1 Knorr mutton stock cube
2 tomatoes, grated
coriander for garnish
1 cup water
Method
Fry onion in oil with star aniseed, cinnamon and dry red chilies.
Drop in curry leaf stalk, garlic and ginger and fry for about a minute.
Add jeera, garam masala and curry powder. If the onions begin to dry, add a tablespoon of water to the pot/pan.
Add chicken livers and start braising them in the onions.
When they get a bit of colour add tomatoes and the rest of the water to the pot or pan. Lower the temperature and let your livers simmer in the tomato gravy for 20-30 minutes.
Keep adding a little water if the gravy gets too thick, but keep cooking until 30 minutes.
Add the stock cube and let simmer again for another 5 minutes.
Add salt and pepper to taste.
Garnish with coriander and serve with crusty bread.
