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Val and Courtney - Chicken Livers

with Fennel and Tomato Chutney

Prep time: 45 mins    Cook time: 45 mins    Serves: 4


Coriander, to garnishChicken Livers

1 tsp ground turmeric

1 tsp ground coriander

1/2 tsp ground black pepper

1/2 tsp chilli powder

1/4 tsp salt

500g chicken livers, trimmed, washed

2 tbs ghee

Juice of 1/2 a lemonTomato Chutney

1 tbs ghee

1 small onion, finely chopped

4 cloves garlic, crushed

3cm piece fresh ginger, grated

1 long red chilli, finely chopped

500g fresh tomatoes, chopped

1 tsp garam masala

1 tsp paprika

1/2 tsp mustard seeds

1 stalk curry leaves

125ml malt vinegar

1 tsp sugar

1 tsp saltFennel Salad

250ml white vinegar

50g caster sugar

Pinch salt

1 tsp black mustard seeds

1 baby fennel, shredded

Juice of 1/2 a lemon

2 tsp olive oil

1/2 bunch chives, finely choppedPapri

300g plain flour

2 tsp cumin seeds

1 tsp salt

1-2 tbs soft ghee

Extra ghee, for shallow frying


  1. To prepare livers, combine all spices in a bowl. Add livers and toss to coat. Refrigerate, covered, for 30 minutes.
  2. To make chutney, melt ghee in a saucepan over medium heat. Cook onion, garlic, ginger and chilli until soft. Add tomatoes. Cook, stirring, until soft. Stir in spices and curry leaves. Stir in vinegar, sugar and salt. Simmer, partially covered, stirring often, until mixture is soft and thick. Season.
  3. To make fennel salad, stir vinegar, sugar, salt and mustard seeds in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in fennel and set aside to cool completely. Drain and transfer to a bowl. Stir in juice, oil and chives. Season. Refrigerate until required.
  4. To make papri, place flour, seeds and salt in a bowl. Using your hands, combine mixture with enough of the ghee to form a soft dough. Roll out on a lightly floured surface until about 2mm thick. Cut out 10cm rounds.
  5. Heat extra ghee in a frying pan over medium heat. Shallow fry papri in batches until golden and crisp on each side. Drain on absorbent paper.
  6. To cook livers, melt ghee in a large frying pan over medium-high heat. Cook livers in batches until browned all over, but still pink in the middle. Drizzle with lemon juice.
  7. Serve livers, chutney and salad with papri. Garnish with coriander.