- sunflower oil for frying
- 250 g chicken livers, cleaned
- salt and pepper
- 65 ml ( ¼ C) brandy or water
- 30 ml (2 T) olive oil
- 125 ml (½ C) onion, chopped
- 5 ml – 10 ml (1 – 2 t) curry powder
- 2.5 ml (½ t) turmeric
- 5 ml (1 t) Garam masala
- 65 ml (¼ C) Rhodes Tomato Puree
- 15 ml (1 T) Rhodes Apricot Jam Superfine
- 250 ml (1 C) maas or buttermilk or cream
- Tabasco sauce to taste
to serve: freshly toasted bread
- Heat a little sunflower oil in a frying pan.
- Season the chicken livers with salt and pepper and fry until brown.
- Set aside.
- Deglaze the frying pan with the brandy or water and pour the juice over the chicken livers.
- In the same frying pan heat the olive oil and fry the onion until it begins to soften.
- Add the spices, the Rhodes Tomato Puree and the Rhodes Apricot Jam Superfine and stir to mix.
- Pour in the maas and stir well to mix.
- Bring the sauce to the boil, lower the heat and simmer for 10 minutes.
- Season to taste with the Tabasco sauce, salt and pepper.
- Add the chicken livers back to the pan and simmer for a few minutes more or until the livers are cooked through.
- Serve with fresh bread or rice and salad.
1. For a smoother creamier sauce, puree it with a hand-held stick blender before returning the chicken livers to it. 2. Add a little chilli powder if you love a hot kick to your livers.