Creamy Paprika Chicken Livers

Serves: 6


  • 750g Chicken Livers
  • 3 tablespoons (45ml) Sunflower Oil,
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon (5ml) paprika
  • Salt and pepper
  • 1 can (410g) Mixed Vegetables, drained but keep liquid
  • 1 cup (250ml) Chicken Stock
  • 3 tablespoons (45ml) Tomato Paste
  • ½ cup (125ml) cream
  • 3 tablespoons fresh parsley


  1. Heat oil in a pan. Fry chicken livers for 5 minutes or until brown. Remove and keep warm. In same pan, fry onion and garlic for 10 minutes or until soft. Season with paprika, salt and pepper. Fry until soft.
  2. Return livers to pan. Add mixed vegetables. Combine liquid from can with beef stock, and add to mixture.
  3. Add tomato paste. Uncovered, simmer for 20 minutes. Add parsley and cream, simmer for 5 minutes. Serve over mashed potatoes, steamed dumplings or French bread.


Read original recipe on Bona website

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