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Mauritian Chicken Livers with Onion and Spice

‚ÄčThis classic dish is typically served as a snack with crusty baguette served with pickled chilli (piment confit) on the side. It’s iron rich flavour paired with gentle warm spices and onions is so easy to prepare with just a few simple ingredients. 


300g chicken livers cut into 3 pieces each
1 large spanish onion sliced
5 cloves of garlic sliced thinly
1 tsp dried red chilli flakes
1 tsp freshly ground cumin
1tsp garam masala
1tsp coarse black pepper
Salt to taste and some oil to fry with
3tbsp freshly chopped coriander to garnish


‚ÄčIn a large frying pan add some vegetable oil, pinch of salt and the onions and cook for 2 minutes over a high heat. Add the garlic, chicken livers, and half the coriander and cook for 2/3minutes. Turn the heat down to a mredium flame and flip the livers over carefully and add the spices and chilli. Do not stir too much as you don’t want to break up the liver! If the pan gets dry add a splash of water to make sure the spice doesn’t dry. Cook for 5 minutes with the lid on. Uncover, turn off heat and garnish with coriander. 

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