Creamy Paprika Chicken Livers


By: Dorah Sitole

Prep time: 10 minutes

Cooking time: 45 minutes

Serves: 6


  • 750g SPAR Chicken Livers
  • 3 tablespoons (45ml) SPAR Sunflower Oil,
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon (5ml) paprika
  • Salt and pepper
  • 1 can (410g) SPAR Mixed Vegetables, drained but keep liquid
  • 1 cup (250ml) SPAR Chicken Stock
  • 3 tablespoons (45ml) SPAR Tomato Paste
  • ½ cup (125ml) cream
  • 3 tablespoons fresh parsley


  1. Heat oil in a pan. Fry chicken livers for 5 minutes or until brown. Remove and keep warm. In same pan, fry onion and garlic for 10 minutes or until soft. Season with paprika, salt and pepper. Fry until soft.
  2. Return livers to pan. Add mixed vegetables. Combine liquid from can with beef stock, and add to mixture.
  3. Add tomato paste. Uncovered, simmer for 20 minutes. Add parsley and cream, simmer for 5 minutes. Serve over mashed potatoes, steamed dumplings or French bread.


  • Pulses are perfect for bulking up your meals. Add them – lentils, barley or canned beans – to your meat or chicken stew.
  • Minced meat can also stretch your family meals. Combine it with cooked rice, samp or pasta.


Choose your favourite product from the five SPAR brand products and stand a chance to win a R1 000 SPAR shopping voucher. Enter here »