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To Prep:

  • Chicken livers 1 kg

To Prep the Marinade:

  • Water 300 g
  • Onions 400 g
  • Garlic 20 g
  • Mixed peppers 200 g
  • Coriander, fresh, chopped for garnish 30 g

To Cook:

  1. To Prep:

    • Clean and wash the chicken livers.
  2. To Prep the Marinade:

    • Mix together the Knorr Peri-Peri Marinade, water and chicken livers and allow to marinate for 15 minutes.
    • Roughly chop the onion.
    • Crush the garlic.
    • De-seed and cut the peppers into cubes.
    • Finely chop the coriander.
  3. To Cook:

    • Heat the oil in a pan and fry off the onions, garlic, peppers and Rajah Medium Curry Powder for 2 minutes.
    • Add the Knorr Tomato Pronto and Knorr Aromat, Knorr Sweet Chilli Sauce and allow to simmer for 5 minutes on a low heat.
    • Add the marinated chicken livers and the liquid from the marinade to the tomato mixture and allow to simmer on medium heat for 20 minutes, tossing occasionally.
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