This recipe by Cape, Curry and Koesisters is a delicious, quick and easy dish packed with flavour and that’s not heavy on the pocket. After a busy day at work, this is one of my go-to recipes to cook for my family. It pairs well with warm buttered rolls.
Ingredients
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30ml (2T) oil
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30ml (2T) butter
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1 large onion, thinly sliced
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½ green pepper, thinly sliced
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2 cloves garlic, chopped
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2 chillies, thinly sliced
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2 x 250g tubs chicken livers and salt and black pepper to taste 15ml (1T) pickle masala
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15ml (1T) chicken braai masala 15 ml (1T) sweet chilli sauce
Method
Heat the oil and butter in a pan on medium to high heat.
Add the onion, green pepper, garlic and chillies and fry until golden brown.
Add the chicken livers, salt, pepper and all your spices and fry for 5 minutes.
Add 30ml (2T) water, give it a stir and allow to simmer on medium heat for 5 minutes to get those spices properly incorporated.
Bring the heat up to just below high and allow to fry for 1 minute.
Now, add the sweet chilli sauce and stir the smoortjie until all the ingredients are well combined.
Remove from the heat and serve.
*Tip: Chicken livers do not take long to cook. Once there’s no more visible pink when you cut into them, they’re done.
Cape, Curry and Koesisters