Chakalaka Chicken Livers

Serves 6

Ingredients

• • 500g Country Range Chicken Livers
  • 1 Tbsp Butter
  • 1 Onion diced
  • 1 Clove Garlic, crushed
  • 1 Fresh Chilli, chopped
  • 1 tsp Smoked Paprika
  • 1 Tin (410g) Chakalaka
  • 1 Cup (250ml) Tomato Puree
  • ¼ Cup (65ml) Cream
  • Salt & Pepper to taste
  • *Optional: 2 Tbsp Fresh Chopped Parsley
  • To serve: Steamed Bread & Butter

Method

1. In a pan at a medium heat sauté garlic, onion and chopped chilli in butter. Once garlic & onion is translucent, (approximately 3 minutes) add smoked paprika, sauté for a further 2 minutes.
2. Drain excess water from defrosted chicken livers and add them to the pan and brown nicely on both sides.
3. Add the chakalaka and tomato puree to the pan, simmer for 8 minutes.
4. Stir in the cream, season to taste, sprinkle with fresh tender herbs (we used parsley) and serve with buttered steamed bread.