SWEET ‘N’ SPICY CHICKEN LIVERS
“I’ve seen many variations of this genius Iraqi way of preparing chicken livers and decided to get in on the hype. They’re amazing! I’m making everyone try these and hopefully converting a few people who haven’t enjoyed chicken livers before.”
Serves 6
EASY
GREAT VALUE Preparation: 10 minutes Cooking: 15 minutes
vegetable oil 3T free-range chicken livers 750 g large onions 2, sliced garlic 2 cloves, chopped Woolworths steak-and-chops seasoning 4T paprika 2T smoked chilli flakes 1T ground coriander 1T ground cumin 1T pomegranate molasses 3T fresh coriander 30 g, chopped coriander pesto 3 T, for serving Greek yoghurt 3 T, for serving pomegranate rubies, for serving fresh basil, for serving flatbreads or rice, for serving
1 Heat the oil in a pan. Fry the chicken livers until browned and caramelised, but a little pink in the middle. Set aside.
2 In the same pan, fry the onions, then add the garlic and steak-and-chops seasoning, paprika, chilli flakes, ground coriander and cumin. Fry for 5 minutes, or until the onions are soft, translucent and even a little charred. Gently stir in the seared chicken livers. Add the pomegranate molasses and coriander and stir once more. 3 Turn out onto a platter, then spoon over the Greek yoghurt and coriander pesto, and scatter with pomegranate rubies and fresh basil. Serve with flatbreads or rice.
WHEAT- AND GLUTEN-FREE
WINE: Woolworths De Wetshof
Merlot 2019