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Chicken Liver Filling

  • Olive oil 20.0 ml
  • 20ml Salted Butter
  • Chicken, liver 556.0 g
  • Onions 2.0 pc
  • Pepper, green 1.0 pc
  • Pepper, red 1.0 pc
  • Green chillies (chopped) 1.0 pc
  • Garlic, crushed 10.0 ml
  • Robertsons Portuguese Chicken
    Robertsons Portuguese Chicken
    15.0 ml
    Added to cart: Robertsons Portuguese Chicken
  • Robertsons Paprika
    Robertsons Paprika
    30.0 ml
    Added to cart: Robertsons Paprika
  • Robertsons Peri-Peri Spice
    Robertsons Peri-Peri Spice
    10.0 ml
    Added to cart: Robertsons Peri-Peri Spice
  • Tomato paste 5.0 ml
  • Brown sugar 5.0 ml
  • Salt 3.0 g
  • Tomatoes 863.0 g
  • Mini Bread Loaves


  1. Chicken Liver Filling

    • Clean and shop Chicken Liver and season with Chicken Spice.
    • In a frying pan, heat a little olive oil and butter, then add the chopped chicken livers that have been cleaned, and gently fry, leaving them slightly pink.
    • Remove from pan and set aside.
    • Add a little more butter and olive oil to the pan and fry the chopped onions until translucent. Now add the chopped peppers, chilli and garlic. Fry gently for 5 minutes.
    • Add the Robertsons spices, tomatoes, brown sugar and salt. Allow the flavours to develop by frying them for a few minutes at a low heat.
    • Add the chopped tomatoes and allow to simmer for 15 – 20 minutes.
    • Return the livers to the pan and allow to heat through.
    • Spoon your cooked chicken peri-peri livers into the hollowed out mini loaves.