Ingredients
• 2 tablespoons vegetable oil
• 2 onions, finely chopped
• 500g chicken livers, trimmed and halved
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• 2 cloves garlic, crushed
• 1 tablespoon tomato paste or purée
• 400ml chicken stock or water
Method
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook for about 5 minutes until softened.
2. Add the chicken livers to the pan and sauté for 3-4 minutes until lightly browned on both sides. 3. Sprinkle with paprika, cayenne pepper and garlic and stir to combine before adding the tomato paste or purée and stirring again to coat everything evenly. 4. Pour in the stock or water then bring to a gentle simmer over low-medium heat for 20-25 minutes until all of the liquid has been absorbed by the livers leaving them tender with no excess liquid remaining in bottom of pan (add extra stock/water if necessary). 5. Serve warm as an accompaniment to boiled rice or mashed potatoes; alternatively this dish can also be served cold as part of a salad platter with freshly cooked vegetables such as carrots, peas & broccoli florets..
Tips
For those who prefer their stew slightly thicker you can add some cornstarch mixed with equal parts cold water at step 4 – just mix it together first before adding it to your saucepan so that there are no lumps! To intensify flavour why not try experimenting with other spices like ground ginger & nutmeg? You could even throw in some fresh parsley leaves towards end of cooking time too if desired!
