Paprika Chicken livers


  • 1 Container (500g) Chicken Livers, cleaned and defrosted
  • 15ml Butter, melted
  • Pinch of salt
  • Ground Pepper to taste
  • 1 Onion chopped, roughly
  • 5ml Crushed Garlic
  • 15 ml Butter
  • 5ml Paprika
  • 2ml Chilli Powder
  • 2ml Chicken Stock Powder
  • 15ml Tomato Paste
  • 1 Bay Leaf
  • 100ml Dry White Wine
  • 100ml Cream
  • 15ml Cake Flour
  • 100ml Water


Preheat oven to 180°C.

Mix together livers, butter, salt and pepper in a small oven proof bowl and bake for 20 minutes or until slightly browned.

Sauté onion and garlic together, slowly in the butter until soft.

Mix the paprika, chilli powder, stock powder, tomato paste, bay leaf, and wine together and allow to simmer for 3 minutes.

Mix together the cream, cake flour, and water, and add to the paprika mixture.

Allow to simmer until the sauce thickens.

Add the chicken livers and simmer for a further 8-10 minutes.


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