Serves 10
Ingredients
| 50 | g | olive oil |
| 1 | kg | Chicken liver |
| 100 | g | onion, finely grated |
| 100 | g | Dried Apricots chopped |
| 100 | g | tri colored peppers, chopped |
| 25 | g | garlic, thinly sliced |
| 5 | g | sweet paprika |
| 2 | g | cumin powder |
| 1 | g | black pepper |
| 200 | ml | Water |
| 150 | g | Knorr brown gravy Powder |
| 100 | g | dried Prunes chopped |
| 50 | g | raisins |
| 20 | g | white vinegar |
| 10 | g | spring coriander, chopped |
To serve
Lemon wedges
Italian bread
Preparation
- In a large cooking pot warm olive oil over medium heat, add chicken liver and cook it for a few minutes until it turns into Brown color.
- In the same cooking pot over low-medium heat, sauté onion, peppers and dried fruits until onion is translucent and soft.
- Add garlic and chopped coriander fry for 1 minutes. Add Knorr Brown gravy Powder 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.