Chicken Liver Chow

By Christine Mitchell


  • 500gm chicken livers
  • 2 onions chopped
  • 2 cloves garlic
  • 2 cans tomato & onion mix
  • 4 tablespoon dried mixed herbs
  • 4 tablespoon Worcestershire sauce
  • 2 tablespoon paprika
  • 3 tablespoon chilli sauce (or more if you prefer zesa with your food)
  • 4 bay leaves
  • Salt and Pepper to taste
  • 2 tablespoon olive oil
  • ¼ cup cream or yoghurt


  1. Brown your livers on a non stick pan and set aside.
  2. In a heavy based pot, fry your onions, garlic, dried herbs and chilli sauce for 5 minutes on low.
  3. Add your tomato & onion mix, paprika, bay leaves and Worcestershire sauce to the onions. Let simmer on low for 1 hour.
  4. Add your yoghurt or cream to the sauce and once all mixed in add your livers and cook for another 10 minutes on low.

*Serve with fresh (homemade) bread if you can.

Image provided by Christine Mitchell

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