Creamy chicken livers

Name: Creamy chicken livers
Total time: 2700 s
Yield: 6 servings
Cuisine: South African
Ingredients: 500 g livers; 4 tsp salt; 4 tsp curry powder; 4 tsp lamb rub; 1 onion sliced; 2 tsp coconut oil; 4 tsp butter; 4 tsp flour; 1 cup milk

Abednico Maphanga @Abednico

Pretoria, Gauteng, SOUTH AFRICA

Chicken livers have become a breakfast classic countrywide having to make the best is the secret, do note they can serve as a staple protein as well #offalrecipe challenge

Abednico Maphanga @Abednico

Pretoria, Gauteng, SOUTH AFRICA

Chicken livers have become a breakfast classic countrywide having to make the best is the secret, do note they can serve as a staple protein as well #offalrecipe challenge

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Ingredients

45 minutes

6 servings

Chicken livers
500 glivers
4 tspsalt
4 tspcurry powder
4 tsplamb rub
1onion sliced
2 tspcoconut oil
Bechamel sauce/cream
4 tspbutter
4 tspflour
1 cupmilk

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Steps

45 minutes

1

Slice the onion into half ribg
2

On medium heat add coconut oil into a nonstick pan add the sliced onions and add 4tsp of salt, lamb rub and curry, saute for 3 minutes
3

Add the livers and sauteé for few minutes and allow to cook, ensure they don't pan by flipping after some time.. leave on high heat for roughly 15-20 minutes until cooked through
4

Add a half cup of water and allow to cook for 5 minutes minute
5

Add the bechamel sauce and stir,allow to simmer and serve thereafter! Bechamel sauce has been covered on previous recipes