Our server problems don’t seem to end, Siyaxolisa bahlali and Thank You for your continued support… Be rest assured we are working on resolving this problem.
It’s 04:12 I’m unable to log on to my laptop so I will try mobile for now. Last week I felt like making sweet/chillie chicken livers and I did and this is how I made them. Njengenjwayelo I took out my chicken to defrost in the sun.
Whilst waiting for the livers to defrost I chopped my onions, peppers, garlic ginger and parsley.
By now you should know I love to dice up my ginger because I enjoy the bursting of flavour in the mouth. Also remember you can play around with your food, you don’t need to stick to exactly what I use. I know some people don’t like garlic so leave it out, it won’t make your food taste any less better than what it would have been. The idea is to have fun in making your food and also try out new and different ways of doing things in the best authentic form.
After all was chopped I checked on my chicken livers they had defrosted, I poured them on the drafting tray because I wanted to cut them into small pieces for the meal to spread and also to enable to fit them in my wraps.
While busy with that I boiled water on the side for my tomatoes.
After chopping the chicken livers in small particles in sprinkled rosemary and thyme on them for flavour.
Took out a small saucepan, heat up your stove pour in your oil, I use extra virgin olive oil. Always remember to use your discretion as to your serving, I’m often making food for one, you might be preparing for 5/7 which means you will need to take out more.
Once your oil has warmed up gooi your onions.
Peppers (Yellow, Green and Red), don’t you just love seeing these colours in your pot? I do.
Allow all to simmer before throwing you garlic le-ginger.
Season them up. This first seasoning is the determining factor of how inviting your food will be. Lol
Then sotair with your parsley.
Xana ngathi yonke into iyabhadla eziko you put your chicken livers, close off the lid and allow the stoves heat and pan to do their magic.
To make the sweet/chillie sauce or thickner I used about five table spoons of Knorr Savoury Mince (which I love to use on most of my dishes especially mince), Tomato sauce, Chutney, Nando’s Chillie sauce and a dash of warm water. Stir it all up to be solid as a unit. If TOO thick add some water but always remember not too much or els you will spoil your gravy.
Once your chicken livers look brownish (or you are satisfied with how they look) gooi your grated tomatoes. I grate tomatoes because all I want are the seeds or the inside everything els I don’t use, because you want your meal to be as smooth and easy to digest for you and or your guests.
With tomatoes I always use stock cubes and a dash of sugar… Mix everything up.
Pour your sauce mixture and put your stove on low.
For your Tortilla Wraps : if you are going to put them in an oven, wrap them in foil put them in for 5/10mintues or microwave them for 3/5mins.
On the plate have thyme with butter to moist your wraps up so they don’t dry.
Thoroughly spread your butter evenly, faka an appropriate foldable amount of chicken livers and fold you.
You can also have this with normal bread or rice disks if you don’t like Wraps.
And viola! You are done.
For suggestions and more hit me up.
Zeeba (c)
@zolanimasombuka