Chicken Liver & Spinach Stew2017-08-31
- Servings : 4
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
- 1 onion, chopped
- 1 tbsp Rajah Medium Curry Powder
- 1⁄2 tsp Robertsons Peri-Peri
- 4 tomatoes, chopped
- 500g chicken livers
- 125ml water
- 1 Knorrox Chilli Beef Stock Cube
- 2 bunches spinach, cleaned and chopped
- 2 tbsps Knorr Brown Onion Soup
In a pan, brown the onion in the oil until soft. Add the Rajah Medium Curry Powder, Robertsons Peri-Peri and tomatoes and fry for about 2 minutes. Add the chicken livers and fry gently until just browned, then add the water and Knorrox Chilli Beef Stock Cube. Add the spinach leaves and allow to cook for another minute.
Just before serving, mix the Knorr Brown Onion Soup with 4 tablespoons of water to form a smooth paste, add it to the pan and allow it to simmer and thicken for 5 minutes. Serve with rice or sadza.