Especially made with Ellis Brown Creamer
Prep Time
45min
Cook Time
30min
Total Time
1hr 15min
Ingredients
4 Servings
Serve warm with samp or toasted french loaf
- 150mLEllis Brown Creamer mixed with 375ml warm water
- 500gchicken livers
- 45mLcooking oil
- 1onion, chopped
- 1green, yellow and red pepper, finely chopped
- 15mLsteak & chops spice
- 125mLMrs balls chutney
- 60mLWorcester sauce
- 1 1/4mLsalt
- 10mLsugar
- 1canchopped tomatoes
- 125mLtomato sauce
- 7small baby marrow
- cleaned & sliced
Prep Time
45min
Cook Time
30min
Total Time
1hr 15min
How to make Creamy Chicken Livers
Garnish with fresh Coriander leaves
Cook Chicken Livers in a pot for 30 minutes until soft, in another pan warm the oil, add the onion, and peppers, fry for 4 minutes until soft and golden brown. Add steak & chops spice, Worcester sauce, chutney, salt, sugar, chopped tomatoes and tomato sauce. Add the baby marrow and mix well. Slice the cooked livers into small pieces and add them to the sauce. Pour in the Ellis Brown and water mixture to the pot. Leave to cook for a further 5 minutes until creamy. Serve while hot.
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