How to Cook Spicy Chicken Livers Stew
Chicken livers are good sources of protein, Vitamins A & B-12, folate (Vitamin B-9) and iron. Folate is required for fertility and helps prevent some birth defects. Chicken livers contain all the nine essential amino acids and are good for people with anemia. They should, however, be consumed in moderation due to their high content of cholesterol.
Here is a simple recipe for chicken livers. It is advisable for pregnant women not to eat too much liver due to their high content of Vitamin A which can predispose them to miscarriages.
- 1/4kg chicken livers
- 1 large onion
- 1/2 cup of peas
- 4 cloves of garlic (crushed or finely chopped)
- 1 bell pepper
- 1 cayenne pepper (optional)
- 1 bunch of dania/corriander
- Cooking oil
- Saute the onion for 3 minutes then add bell pepper.
2. Add garlic and cayenne pepper. Cook for one minute.
3. Add the chicken livers, cover the cooking pot and cook for fifteen minutes stirring occasionally to prevent sticking to the bottom.
4. Add the peas and cook for a further 5 minutes.
5. Add the chopped tomatoes and dania/corriander. Cook until the tomatoes are done.
6. Add the royco and stir to mix all the ingredients. Add 1 cup of water. Cover and simmer for five minutes.
7. Taste for salt then add just enough. This is because royco contains sodium and the stew could turn out too salty.
8. Simmer for a further 5 minutes then serve.
This spicy chicken liver stew can be served with rice, ugali, chapati, mashed potatoes, spaghetti or any other accompaniment of your choice.
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