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Spicey chicken livers


  • 500 g chicken livers
  • 1 cup buttermilk or kefir
  • 4 tbs tomato paste I used Chef’ Ease
  • 1 tbs apple cider vinegar
  • 4 tbs water
  • 2-4 cloves of garlic crushed
  • 1 tbs honey or brown sugar
  • 1 fresh chilli chopped (or 2 tsp cayene or chilli flakes)
  • 1 onion diced.
  • Oil for frying
  • salt and pepper to taste
  • Optional: Cream


  • Clean the chicken livers and put them in the buttermilk.
  • Mix together all the other ingredients, except the onions and oil
  • Both the above steps can be done the night before or 30 minutes before cooking.
  • Remove the chicken livers from the buttermilk and rince. Pat dry
  • In a large pan, on a medium hear, fry the onions until translucent.
  • Add the chicken livers and sear until browned on all sides
  • Pour the sauce over the chicken livers, adding a bit more water if needed and cook until the sauce thickens around the liver. Take off the heat.
  • If you choose to use cream, this is where you add it.
  • I served mine on shredded cabbage but can be served with what ever your choice of side.