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Creamy Amasi Chicken Livers

Creamy Amasi Chicken Livers


  • 500 g Fresh Chicken Livers, washed and cleaned
  • 75 ml Cooking oil
  • ½ cup Onion, finely chopped
  • 2 Tbs Garlic, finely chopped


  • 2 Tbs Paprika
  • 2 Tbs Cumin
  • 2 tsp Dried herbs
  • 1 tsp Coarse groundblack pepper
  • 1 cup Tomato Puree
  • ½ cup Chicken stock
  • 2 cups Amasi
  • ½ Lemon
  • Fresh parsley, finely chopped


  • In apan heat the cooking.
  • Once the cooking oil has heated add the finely chopped onions to the pan and sauté till the onions are cooked and translucent.
  • Add the chopped garlic to the cooked onions and sauté for a couple of minutes, ensuring the garlic does not burn.
  • Add the cleaned chicken livers and the seasoning to the onion and garlic, stirringwell to ensure everything is well combined.
  • Sauté while stirring until the chicken livers start to brown.
  • Pour in the tomato puree and the chicken stock. Then bring to a boil and then reduce the heat to a simmer. Allow the livers to simmer for 10-15 minutes topping up with water if required.
  • Once the livers have simmered add the amasi and stir, then leave to simmer for a few more minutes.
  • Finish off by squeezing in the juice of half a lemon and some freshlychopped parsley before serving
  • Served with some fresh flat bread and salad.

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