Quick chicken livers in turmeric-coconut sauce

Thought livers weren’t your thing? Think again! This uber flavourful dish will knock your socks off.

Less than 30 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 2 tubs (500g each) frozen chicken livers, defrosted and cleaned
  • 1 tsp (5ml) paprika (cumin and coriander can work too)
  • Juice (30ml) of ½ lemon
  • Salt and milled pepper
  • 3 Tbsp (45ml) canola oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • ½ tsp (3ml) each ground coriander and turmeric
  • 1½ cups (375ml) chicken stock
  • ½-1 can (200-400ml) coconut milk
  • 2 Tbsp (30ml) chopped fresh coriander or parsley (optional)
  • 1 red chilli, deseeded and chopped (a pinch of dried chilli flakes work well too)

Method:

  1. Combine livers, paprika and lemon juice. Season.
  2. Heat half the oil in a large pan and fry livers in batches for 2-3 minutes per side, then remove from pan.
  3. Add remaining oil to pan and fry onion, garlic, ground coriander and turmeric for 3-5 minutes or until onion is golden.
  4. Add stock and coconut milk and simmer for 10 minutes or until slightly reduced.
  5. Stir through chicken livers and coriander or parsley (if using). Season.
  6. Ladle into 4 serving bowls and top with chilli (if using).

Good idea: Add 1 packet (300g) shredded Swiss chard into sauce to bulk up the meal and sneak in some extra greens.

Swaps to try:
  • Don’t have chicken livers? This flavour combination works well with chicken pieces too. Double all ingredients and use 1 packet (8 pieces) chicken braai-pack instead. Adjust cooking time to ensure chicken is cooked all the way through.
  • Don’t have coconut milk? You can use regular cream too or a combination of equal parts milk and plain double-cream yoghurt, thickened with a 5-10ml of cornflour.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Avocado chocolate brownies

Curious about this bake? The end result is a slightly cake-like crumb, making it easy to slice – a very forgiving recipe for a baking novice.

Southern-style fish boil

Hake, spicy chorizo, potatoes and mielies all simmered to perfection in a flavorful and fragrant broth – perfect for feeding a crowd!

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.