Gluten-free recipes that actually taste good

Moroccan recipes

Seafood potjie paella

40 minutes

Seafood recipes

Braaied snoek with sticky apricot glaze

25 minutes

Aliums

Poached leeks with creamy asparagus sauce

10 minutes

Fish recipes

Snoek-and-potato frikkadels

30 minutes

Braai recipes

Mushroom-and-sweet-potato patties

35 minutes

Salad recipes

Watermelon, cucumber and grape salad

10 minutes

Avocado recipes

Chicken-and-nectarine bowls

10–15 minutes

Breakfast recipes

Cheese soufflé omelette

3–4 minutes

Peri-peri “babalas” chicken livers

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

500 g free-range chicken livers
2 T Woolworths 11-in-1 spice
2 T olive oil
2 T butter
1 onion, sliced
1⁄2 red pepper, seeded and chopped
2 t garlic, minced
1 t smoked paprika
1 t dried mixed herbs
1 t Woolworths ghost chilli seasoning
1x400 g can Woolworths Mexican-style tomatoes
sea salt and freshly ground black pepper, to taste
1⁄2 cup cream
parsley, chopped, to garnish

Method

1. Clean the livers and season with the 11- in-1 spice. Heat the oil in a pan and fry the livers in batches for 2 minutes on each side. Remove from the pan and set aside.

2. Using the same pan, add the butter and sauté the onion, red pepper and garlic for 1 minute. Add the spices and fry until fragrant.

3. Stir in the tomatoes and season with salt and pepper.

4. Simmer for 15 minutes, then stir in the cream. Return the livers to the pan and cook for 5 minutes. Garnish with parsley.

Find more chicken recipes here.

Photographs: Myburgh Du Plessis  
Production: Keletso Motau
Food assistants: Lerato Motau And Ivan Masiyazi

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Cheese soufflé omelette

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Peri-peri “babalas” chicken livers

Peri-peri “babalas” chicken livers

Ingredients

Method