Irene’s Spicy Chicken Livers

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TRH Irene's Spicy Chicken Livers

Fry 500g cleaned and washed chicken livers in a non-stick pan on extremely high heat in 2 tbs each of oil n butter until the liquid dries up and the livers are brown.
Remove livers of on the pan and keep aside.
Lower heat to medium, add more butter and oil if necessary, 1 large chopped onion, 5 fresh chillies, 1 tsp tumeric, 1 tsp dhania jeera powder, 1 tsp ginger and garlic paste, 1 tbs chilli powder and braise for +- 5 mins until spices are properly cooked.
Add 1/2 cup vinegar, 1 tbs Robertson’s rustic garlic and herb spice and 4 tbs tomato paste. Cook on medium heat for 5 mins, add livers back into the pan and simmer on medium heat until livers are cooked through and gravy thickens.
Serve as is or u can add 1/2 bottle of your favourite sauce (nandos, barcelos, etc.) or half cup of fresh cream.
Season to taste.
Enjoy with crusty rolls

Prepared, tried and tested by: Irene Dasari

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