|
Download PDF
Chicken Liver & Spinach Sishebo
Ingredients:
1 large onion, chopped
1 tablespoon Rajah Medium curry powder
½ teaspoon Robertson’s Peri-peri Spice
4 tomatoes, chopped
500g cleaned chicken livers
½ cup water
1 Knorrox Chilli Chicken stock cube
2 bunches spinach, cleaned and chopped
Method:
- In a pan, brown the onion in oil until soft
- Add the Rajah curry powder, Robertson’s 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 stock cube
- Add the spinach leaves and allow to cook for a further 1 minute
- Just before serving mix the Knorr Tasty with 4 tablespoons of water to form a smooth paste, add it to the pan and allow to simmer for 5 minutes to thicken
- Serve with rice or pap
- Serves 4-6
The Perfect Shishebo Show.
Click here to view our mobi site.
| 
