Poultry is undeniably one of the most cherished meats around the world. From head to toe, people not only enjoy the outer meatier chunks of flesh, but what’s inside too. Chicken livers are not only rich and delicious but easy on the pocket.
Home cook Jabulile Dube gives us her version of creamy chicken livers served with toasted ciabatta roll slices. Served as a great starter or main meal with pap, Dube’s creamy chicken livers will be a hot hit at your dinner table.
“I love to serve my livers with some chili and toasted bread, but this recipe can work with pap, rice, or pasta. For a spicier version, you can add chili or chili flakes when cooking.”
To escape the hustle and bustle of her hectic corporate career, Dube started Easy Cooking with J, a blog and catering business, in 2019.
Get to know the cook
Born and bred in Parys in the Free State, Dube says what started off as a passion project has turned into a business. Her recipe blog posts have gained traction both locally and internationally from followers who have tried and tested her simple yet elegant recipes.
“It came at a very low point of my corporate career. I needed an outlet and I needed to do something I naturally enjoyed doing, and that is cooking,” she says.
“The response has overwhelmed me. I have had amazing feedback from women and men who have made my recipes and are surprised that they too were able to make the meals.”
Food passion born from love
Dube says it is important to find an outlet for frustrations that come from the office. Cooking in her downtime provided much mental health relief. After watching an interview featuring marketing extraordinaire Khaya Dhlanga, Dube says his key insights on purpose propelled to value her passion – Easy Cooking With J.
“I watched an interview with Khaya Dlanga last year, and when asked about purpose, he said something like ‘what you love will always open doors for you’.”
Dube started Easy Cooking with J out of love and passion. “Since then I have never felt like I belong anywhere else. I received catering requests from clients only a few months after starting the page. I have stopped doubting or downplaying myself since.”
Try out her creamy chicken livers
Have you seen spicy creamy livers on restaurant menus in the starter section and have always wanted to make them yourself? Never fear, Jabulile Dube has got your back. Using her recipe, you can make your own tasty, creamy spicy chicken livers.
Her recipe is quick and easy to make, and can be served as a starter or a dinner.
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Ingredients
- 500g chicken livers (cleaned and cut into bite-sized pieces)
- ½ cup of cream
- 1 small onion
- 1 tsp garlic
- ½ tsp paprika
- 1 beef stock cube
- 1 tsp curry paste
- 1 tsp tomato paste
- 2 tbsp oil
- Salt and pepper
Instructions
1. Lightly season the liver in salt, pepper and paprika.
2. Heat the oil in a pan and add the liver to brown on each side on a high heat. (Browning the liver on high heat lets it grill quickly without cooking through).
3. Set aside with all its juices, then in the same pan reduce the heat and fry the onion and garlic until soft.
4. Add the stock cube, curry paste, and tomato paste to the pan.
5. Add a little water (80 ml) to loosen the sauce if it’s too thick. Cook until the flavours are combined and the onions are cooked.
6. Add the cream and livers back to the pan, and simmer on low heat.
Tips:
- Do not overcook the livers. That is why I brown them first and finish them off in the sauce.
- Do not add cream on high heat as it will curdle.
- You can substitute cream with plain yogurt.
