Method
- BlixSam's Creamy Chicken Livers & PapIngredientsFor the Chicken Livers– 1 kg chicken livers, cleaned and cut into small pieces– 2 tbsp cooking oil– 2 tbsp butter– 2 large onions, thinly sliced– 3 cloves garlic, crushed– 1 tbsp BlixSam Bazaar Kerrie– 1 tsp BlixSam Arm Maat– ½ tsp BlixSam Piets-my-nou– 1 tsp ground cumin– 1 tsp smoked paprika– 1 tbsp tomato paste– 250 ml chicken stock– 250 ml fresh cream– 1 tbsp Worcestershire sauce– 1 tsp brown sugar– Salt and black pepper to taste– Fresh parsley for garnishFor the Pap– 2 cups maize meal– 4 cups water– 1 tsp saltMethodPap1. Bring the water and salt to the boil.2. Slowly add the maize meal while stirring continuously.3. Reduce the heat and cook for 30–40 minutes until soft and fluffy.4. Keep warm.Chicken Livers1. Heat the oil and butter in a large pan.2. Add the onions and cook until soft and golden.3. Sprinkle over the BlixSam Bazaar Kerrie, Arm Maat, Piets-my-nou, cumin and smoked paprika.4. Allow the spices to bloom in the butter and onion mixture for 2–3 minutes until fragrant.5. Add the garlic and tomato paste and cook for 1 minute.6. Add the chicken livers and fry until nicely browned.7. Stir in the Worcestershire sauce and brown sugar.8. Pour in the chicken stock and simmer for 5–8 minutes.9. Reduce the heat and stir in the fresh cream.10. Simmer gently until the sauce becomes rich, silky and thick.11. Season with salt and black pepper to taste.12. Garnish with fresh parsley before serving.BlixSam TipBlooming the spices in butter before adding the livers creates a rich, deep curry flavour. The cream softens the heat from the Piets-my-nou while the Bazaar Kerrie and Arm Maat create a perfectly balanced, aromatic sauce.Serve generously over warm pap.🔥 Rich. Creamy. Spicy. Comfort food at its finest.
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