I did a ”Ask Me Anything” on my Instagram about a week ago; first one I have done since 2020. While I would have preferred to have had it on twitter, twitter can be too wild. Instagram can be too uptight and restrained with the questions but I loved how it went the when I had the sesh. I always give priority to non-work related questions just to keep it fun and relaxed. Among the recurring question relating to my work was what are my go to lazy meals. Now, lazy meal is very very very relative! No two people have the same lazy meal. And no one person has just one lazy meal. But for me, it all depends on my mood. And lately, chicken liver has been my go-to.
Aunty Kavetsa used to love chicken live. I remember as a small girl, I first had it at her place while we were over. I did not quite love it then, but nowadays, I look forward to making it! This recipe is flavorful, creamy, speedy and you will totally love it!
I made a dope vid to accompany the blog post. Do watch below, and subscribe!
PREP TIME: 10 min COOK TIME: 20 min SERVES: 3
350 g of chicken liver
1 red onion, diced
5 cloves of garlic, minced
1/4 cup of dania stems
1/2 green hoho (green pepper), diced
1 sprig of rosemary
1 tomato, diced
1 tablespoon of tomato paste
1 tablespoon of onion powder
1 teaspoon of turmeric
1 teaspoon of paprika
1/4 teaspoon of chili flakes
65 ml of coconut cream
Salt and Pepper to taste
As you guys may know by now, with beef liver, the most important step is to peel the top membrane. That gives you impossibly tender liver to have! You can check out the post we did on that here.
However, for chicken liver, the peeling of the top membrane is not mandatory. This greatly shortens the prep time and makes for a meal that is speedy to cook. I bought my chicken liver from Carrefour frozen meat section.
Now, let us get on with he cooking
In your sufuria, add in your onion, rosemary, garlic, dania stems and hoho. A great herby base makes for a fantastic foundation to build flavor upon. Dania stems pack loads of flavor and are a great herb to include in the initial stage of cooking. The stems are perfect for stewing, and the leaves are perfect for garnish.
Sautee until fragrant and softened. Once that is done, add in the tomatoes, tomato paste, the spices, followed by a tiny bit of water and allow this to simmer until the tomatoes completely cook down.
The tomatoes need to cook down completely and be nice and smooth. The mchuzi needs to be on the drier side too so my babes who love soup, go easy on the water. Give the tomatoes adequate time to cook down.
Next add in the liver, and the coconut cream and cook for about 4-5 minutes. The chicken liver cooks SUPER FAST! Do not turn your back. Stay on your cooker and constantly mix and check on it.
In the event it overcooks, the chicken liver will start breaking down. Mine nearly did so please stay alert.
Once done, serve her up!
This was one of the most beautiful lunches I have had this month! The herby flavors come to the fore and they are paired so well with the spices, particularly the onion powder. The creaminess of the coconut cream makes for a rich bite and adds the most gorgeous nutty note. This was not only delicious but pumps your body with lots of B12, Iron, Vitamin C,A and zinc.
I decided to have mine with some cumin rice and a veggie stir fry. You can go with any other starch x veggie combi you love, this chicken liver will be very delicious either way!
Get your downloadable recipe here :))