5-ingredient Hearty Chicken Livers

I must say, I never used to like chicken livers – well, before I tasted them – in fact, I’m not very keen on most offal or organ meat… The thought really just puts me off.
Chicken livers {and only chicken livers} are now one of my favourites! I love them crispy and spicy, I love chicken liver pâté and I also enjoy them in a creamy sauce.
But, I must say, they’re not really very versatile, I’ve just listed about all the different ways to have them…
I decided to make chicken livers tonight, but I didn’t have any other ingredients to go with it – no cauliflower for cauli mash! Alert – we have NO mash!
A quick squiz around the fridge and I decided to make a hot salad with green beans and tomatoes.
This dish only has 5 ingredients and is super easy to make. The grilling of the livers takes a bit of time, but only just…

You will need:

500g chicken livers, cleaned
Green beans {about 2 cups}
Rosa tomatoes {2 cups}
1/2 an onion
Parmesan cheese {grated, to be sprinkled on top}
{Butter & olive oil for frying and salt to season}

Start by quickly boiling the green beans in some water for about 5 minutes. Drain and set aside.
In a large heavy-bottomed pot, heat up a dollop of butter and some olive oil and sauté the onions until soft.
Add the livers and fry on both sides, using another pot to weigh them down. Season with salt.
Do the livers in 2 batches and set aside once they’re done.
In the same pot, add the tomatoes and some more olive oil and sauté them until they start to soften and release some of their juices. Add the green beans and heat them through.
Dish the green beans and tomatoes into a large serving dish. Reheat the livers in the pot and add to the dish.
Sprinkle generously with Parmesan cheese.

Perfect for a light, yet hearty weeknight dinner or even lunch.



Peri peri chicken livers with ‘cauli-mash’

These chicken livers are quite similar to how I usually make them, but this recipe is adapted from the one in Real Meal Revolution – as promised, I’m posting recipes I made from the book…

{Just to paint a picture here, and slightly off topic… I’m sitting in the car writing this, as I wait for the boys to wake up! I can’t go anywhere without them falling asleep in the car and I’m not one for waking up sleeping children. So, here we are, parked in the shade, windows down on this scorcher of a day, waiting to pop into a shop on our way home from the chiropractor.
I also just read an article about slowing down, which I found so true and inspiring and thus, my rushing around like a mad chicken stops here!}

Ok, getting back to the recipe – I actually made this the day before yesterday and just haven’t had a chance yet to post it – these lovely spicy livers went down a treat with some creamy cauliflower mash. Hubster actually thought we were eating mashed potatoes – ha, had him fooled!

For the chicken livers:
500g chicken livers {cleaned, cut into bite-sized chunks and tossed in olive oil, salt & pepper}
1 onion, diced
2 red chilies {I used hot bird’s eye chilies}
2 large cloves of garlic, finely chopped
Tomato paste {about a tbs}
1 cup of dry white wine
Juice of half a lemon
Salt & pepper to season
Olive oil

I started off by frying the livers in a smoking hot heavy based pot {I used a medium-sized, flat, black pot} until nice and golden. I added a dollop of butter while they were frying.
Remove the livers and use the same pot for the sauce. {Don’t clean it!}
Start by adding some more olive oil and butter to the pot and sauté the onions. Add garlic and chili.
Deglaze the pot with the wine and cook until reduced by half. Add the tomato purée and lemon juice and let it simmer for a minute or so. Add the cooked livers and just let it mingle. Season with salt & pepper.

For the cauli-mash:
1 large head of cauliflower
Salt & pepper

Steam the cauliflower florets until tender. Using a stick blender, blend until you have a smooth consistency. Add enough cream to suit your taste {I used about half a cup} and to give it a nice and smooth consistency. Add a dollop of butter, season with salt & pepper and mix well.
So simple and trust me, it’s freakin’ delicious!

Serve the chicken livers on top of the ‘mash’ and scatter some torn fresh basil on top. {We also had some leftover ‘pizzas’ from the afternoon’s lunch.}

Enjoy! X


Tomato & basil chicken livers – might be the best yet!

Aren’t December holidays meant for relaxing? It’s been quite a busy couple of weeks and of course I haven’t been getting to my precious blog…
I find myself doing things {running, tucking in my boys, cooking, baking, etc} while mentally making notes of fabulous blog posts, but then I never write them. The days just seem very short all of a sudden.
Perhaps it’s a result of just enjoying the silly season, working on Pink Poppadom Foods and training for a half marathon in three weeks’ time..?

Right, so tonight I made deeeelish chicken livers – I was inspired by a recipe in my new cookbook {The Real Meal Revolution by Tim Noakes} for peri-peri chicken livers, but ended up going a slightly different route.

What you will need:

4 large plum tomatoes, cut into quarters
A handful of small rosa tomatoes, some halved and some kept whole
2 cloves of garlic
Salt & pepper
Olive oil
Balsamic vinegar
Brown sugar
500g chicken liver
Lemon juice
Fresh basil leaves
Maize meal {you can also serve it with mash or nice crusty bread – drool!}

I started off by filling a small oven dish with tomatoes – large ripe plum tomatoes, cut into quarters and small rosa tomatoes, some halved and some kept whole – and 2 cloves of garlic, chopped. I then drizzled them with olive oil, a splash of balsamic vinegar, salt & pepper and popped them in the oven for 30 minutes at 180C.
Next, I cooked a big pot of mielie meal {maize} and kept it on a low heat for about 40 minutes.
After the tomatoes did their 30mins in the oven, I sprinkled them with a bit of brown sugar and more olive oil and popped it back in the oven for another 10mins.

When the mielie meal was almost done, I cooked the livers.

Start off by cleaning the livers and cutting into bite sized pieces. Toss them in olive oil, salt & pepper.
Use a large, heavy pot or skillet and get it nice and hot. Add the livers and let it cook for a few minutes on one side. Turn and cook the other side until golden. {It helps to place a weight or another pot on top, just to weigh the livers down and to help them get more crispy and not soggy.} Add a dollop of butter and a squeeze of lemon juice.
As soon as the livers are cooked properly and a nice golden brown, add the roasted tomatoes and let it simmer for about 2 minutes. Spoon the livers & tomatoes into a serving dish {I used the dish that I roasted the tomatoes in, it just adds extra flavour!} and scatter torn basil leaves all over.
Serve with mielie meal {or whatever you fancy – polenta will be great too! But I must say, the maize was a-MAIZE-ing!}



What a yummy and satisfying meal after a busy day – it definitely hit the spot.

Monday dinner

Tonight I made spicy chicken livers, served with sweet potato mash and a raisin relish, along with a salad.

Spicy chicken livers, sweet potato mash & raisin relish

Spicy chicken livers, sweet potato mash & raisin relish

For the livers:

500g chicken livers


olive oil

red chillies

salt & peppadew seasoning

Heat oil & butter in a pan, and add the chopped red chili.  Add chicken livers and season. Place a weight on top of the livers to compress them and ensure a crispy outside.  Fry until cooked and crispy.

For the mash:

sweet potatoes (I used 2)

butter salt

Boil sweet potatoes in salt water until tender, mash and stir in butter.

For the relish:

(I used a recipe from Taste magazine of Mariana Esterhuizen)

1 cup of giant mixed raisins

2 cups rooibos tea

teaspoon lemon zest and lemon juice

Steep raisins for an hour in the tea, add lemon juice and zest and let it boil, then simmer until reduced to a syrupy consistency.

Serve mash with livers and the relish – add a fresh green salad.

Enjoy! X

On the menu this week

Like I’ve mentioned, I love lists and ‘listy’ things – so it shouldn’t come as a surprise that I like to do a menu for each week, and then I shop accordingly.

Here’s this week’s dinner menu: (I will post a photo and recipe for each day)


Spicy chicken livers with sweet potato mash and a raisin relish


Game mince pockets wrapped in bacon, served with a salad


Angelfish salad and a berry panacotta for dessert


Thai-style salad


Roast chicken with roast veg


Slow-roasted leg of wild boar with roasted beets and a caprese salad – along with some scrummy cake for dessert

We have a get-together with all our neighbours on Sunday, yay!

*I use mostly game meat or venison – whatever you’d like to call it – in my cooking, I apart from chicken or pork, which I just get from the local supermarket.  (However, the wild boar is wild game.)

One of Eben’s best friends goes hunting every season and he supplied us with our venison.  Now, the reason for us going the ‘wild’ route, is health (we’re trying to eat as paleo as possible – and how much more paleo can you get than hunting for your own meat?!) and also cost (it works out to almost half the price of what you pay for hormone-injected beef in the supermarket! Plus it tastes way better!)

Watch out for these recipes this week, along with a snappy…