I have no clue why so many people don’t like chicken livers, they are so damn delicious and very good for you! They help fight stress, boost your immune system and help maintain healthy skin, hair and nails. AND they are cheap, but you have to buy free-range ones. I used sweet potatoes as a starch and I was so lucky to find Beauregard  ones, their orange colour is magnificent.

If you don’t like them, please give this recipe a try. it might change your mind ❤

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INGREDIENTS

2 X 250 g free-range chicken livers
2 brown onions, chopped
4 garlic cloves, crushed
3 tsp ground coriander
2 tsp cumin
1 tsp curry powder (masala)
1 tsp black mustard seeds
1/2 tsp ground cardamom
1 tsp turmeric
1 tin whole Italian tomatoes
1 sachet tomato puree
1 cup chicken stock
1 tsp sugar
Kosher Salt
Black pepper
1 red chili, chopped

4 sweet potatoes
Fresh flat leaf parsley

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METHOD
Serves 4
Preparation: 10 minutes
Cooking time: 45 minutes

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Preheat the oven to 220°C. 

Wash and poke holes into the sweet potatoes and parcook them in the microwave. Once parcooked, smother in olive oil and kosher salt and cook in the oven for 30-40 minutes, or until soft.

In a food processor with the blade attachment, chop up the onion and garlic. Place a heavy-based pan on high-heat and warm up a generous lug of olive oil. Once the oil has heated, fry the onion and garlic for 5 minutes. 

In a pestle and mortar bash up the spices, then add to the pan. Fry until the kitchen starts smelling beautifully fragrant. Season with salt and pepper.

Then add the tomato puree and fry for 1 minute. Add the stock and reduce for 2 minutes. Then add the tinned tomato and chopped chili and simmer for 30 minutes. 

While the sauce is cooking, throughly rinse the chicken livers until the water runs clear. Heat olive oil in a frying pan and seal for 3 minutes.  

Then add the livers to the sauce and cook for a further 10-15 minutes. 

Once the potatoes are cooked, using a potato masher roughly mash them. Drizzle with olive oil, salt and pepper. Taste the sauce to adjust the flavour, if it isn’t hot enough add another chili.

To serve, spoon the curried livers over the potato and garnish with fresh parsley.

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