Chicken livers with baked beans

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4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (8)

500.00 g chicken livers — cleaned
1.00 onion — finely chopped
1.00 garlic — cloves, crushed
4.00 potatoes — peeled and cut into chunks
1.00 stock cube — tomato
410.00 g baked beans in tomato sauce
peri-peri — ground, pinch
sea salt and freshly ground black pepper
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Method:

Fry the chicken livers in a little oil until brown on the outside but still slightly pink inside. Remove from the pan and set aside.
Sauté the onion and garlic until tender and add the potatoes and chicken livers. Add the tomato stock, reduce the heat and simmer until the potatoes are tender and done. Add the baked beans in tomato sauce and simmer for another 5 minutes. Season with the peri-peri, and add salt and pepper to taste.
Serve with rice and a salad.
Serves 4-6.



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