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Zimbabwean Chicken Liver Stew
A rich and flavorful stew made with chicken livers, onions, tomatoes, and a blend of aromatic spices. This dish is often served with sadza, the traditional Zimbabwean staple maize porridge.
ð§ ææ
- 500 g Chicken livers(cleaned and patted dry)
- 4 tbsp Vegetable oil
- 0.5 medium Red onion(finely chopped)
- 0.5 medium Yellow onion(finely chopped)
- 3 cloves Garlic(minced)
- 2 tsp Peri-peri chicken spice
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 0.5 tsp Chili flakes
- 0.5 tsp Black pepper
- 0.5 tsp Italian seasoning
- 1 tsp Royco Usavi Mix (or all-purpose seasoning)
- 0.25 cup All-purpose flour(seasoned with salt, pepper, and garlic powder)
- 0.66 cup Chicken stock
ðšâð³ äœãæ¹
- 1
In a large pot, heat the vegetable oil over medium heat. Add the chopped red and yellow onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- 2
Stir in the peri-peri spice, garlic powder, onion powder, chili flakes, black pepper, Italian seasoning, and Royco Usavi Mix. Cook for 2-3 minutes, allowing the spices to bloom.
- 3
Lightly dredge the cleaned chicken livers in the seasoned flour. Add the floured livers to the pot and brown them on all sides, about 5-7 minutes. Be careful not to overcrowd the pan; cook in batches if necessary.
- 4
Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the livers are cooked through and the sauce has thickened slightly.
- 5
Taste and adjust seasoning if needed. Serve hot with sadza or your favorite starch.
ð¡ ããã®ã³ã
- âFor a smoother sauce, you can blend a portion of the cooked livers and sauce before returning it to the pot.
- âAdjust chili flakes to your preferred level of heat.
- âEnsure chicken livers are fresh for the best flavor and texture.
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- Add diced tomatoes along with the onions for a richer sauce.
- Incorporate other vegetables like bell peppers or carrots.