Creamy chicken Livers

Send in by Lynette Gerber

150ml Ellis Brown mixed with 375ml of hot water
500g chicken livers (giblets can also be used)
45ml cooking oil
54 a yellow, green and red pepper (chopped)
15ml steak and chops spice
60ml Worcester sauce
10ml sugar
lean chopped tomatoes
125ml tomato sauce
7 small baby marrow (optional)
Cook the chicken livers In a pot for 30 minutes until soft
In another pan, warm the oil and add the onion, peppers and fry for 4 minutes until soft and golden brown, Add the steak and chops spice, Worcester sauce, chutney, salt sugar, chopped tomatoes and tomato sauce.
Add the baby marrows and mix well. Slice the cooked livers Into small pieces and add them to the pan.
Pour the Ellis Brown’ and water mixture Into the pan. Leave to cook for 5 minutes until creamy

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