Chicken Liver and Spinach Sishebo

Prep 20 Mins, Cook 25 Mins, 9 Ingredients, Serves: 4 - 6


  • 1 large onion, chopped
  • 1 Tbsp. (15 ml) Rajah Medium Curry Powder
  • ½ tsp (2.5 ml) Robertsons Peri-Peri
  • 4 tomatoes, chopped
  • 500g cleaned chicken livers
  • ½ cup water
  • 1 Knorrox Chilli Beef Stock Cube
  • 2 bunches spinach, cleaned and chopped
  • 2 Tbsp. (30 ml) Knorr Brown Onion Soup


  • In a pan, brown the onion in oil until soft.
  • Add the Rajah Medium Curry Powder, Robertsons Peri-Peri and tomatoes and fry for about two minutes. Add the chicken livers and fry gently until just browned.
  • Then add the water and Knorrox Chilli Beef Stock Cube.
  • Add the spinach leaves and allow to cook for a further one minute.
  • Just before serving mix the Knorr Brown Onion Soup with four tablespoons of water to form a smooth paste, add it to the pan and allow to simmer for five minutes or until thickened.
  • Serve with pap.