Chicken Heart & Liver Chakalaka Stew
The most iconic South African meal for a special Heritage Day celebration!
Recipe provided by WOOLWORTHS
Ingredients:
- 500 g chicken hearts, cleaned
- 500 g chicken livers, trimmed
- 2–3 tbsp cooking oil
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 1–2 tsp curry powder
- 1 tsp smoked paprika
- 1 tsp dried thyme or mixed herbs
- 1 can Mild chakalaka
- Salt and black pepper, to taste
- Fresh coriander or parsley, chopped for garnish
Serve with: - Samp & Beans
- Amagwinya
How To Make Chicken Heart & Liver Chakalaka Stew
- Heat cooking oil in a large pot over medium heat.
- Add onions, garlic. Cook until the onions are soft and starting to colour.
- Stir in curry powder, paprika, and thyme, cook for 1–2 minutes until fragrant.
- Add chicken hearts and livers straight into the pot. Stir well so they pick up the spices and start to brown lightly.
- Pour in the can of chakalaka, stir everything together, and reduce the heat to low.
- Cover and simmer gently for 20–25 minutes, stirring occasionally, until the hearts are tender and the livers are just cooked through.
- Season with salt and black pepper to taste and garnish with fresh coriander or parsley before serving.