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Preparation:

  • Olive oil 50 ml
  • Chicken, liver 1 kg
  • Onion, finely grated 100 g
  • Capsicum, green, diced 50 g
  • Capsicum, red, diced 50 g
  • Capsicum, yellow, diced 50 g
  • Prunes, dried, chopped 100 g
  • Raisins 50 g
  • Garlic, thinly sliced 25 g
  • Coriander, fresh, finely chopped 10 g
  • Water 200 ml
  • Sweet paprika 5 g
  • Cumin, powder 2 g
  • Black pepper 1 g
  • Vinegar, white 20 ml
  1. Preparation:

    • In a large cooking pot warm olive oil over medium heat, add chicken liver and cook it for a few minutes until browned
    • In the same cooking pot over low-medium heat, sauté onion, garlic, capsicums and dried fruits until onion is translucent and soft.
    • Add garlic and chopped coriander fry for 1 minutes. Add Knorr Dime Glace Base cook for a further 2 minutes, stirring often.
    • Add the water, paprika, cumin powder salt and black pepper, then add the vinegar and cook for another 7 minutes.
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