Skip to content
Looking for something?

Chicken Liver and Spinach Sishebo

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

283.6g

Energy (kJ)

8399kJ

Energy (kcal)

2015kcal

Carbohydrate incl. fibre (g)

18.9g

Carbohydrate excl. fibre (g)

16.8g

Sugar (g)

3.3g

Fibre (g)

2.1g

Fat (g)

80.9g

Saturated fat (g)

26.1g

Unsaturated fat (g)

42.5g

Monounsaturated fat (g)

20.8g

Polyunsaturated fat (g)

21.8g

Trans fat (g)

1.0g

Cholesterol (mg)

5750mg

Sodium (mg)

1204mg

Salt (g)

3.01g

Vitamin A (IU)

186868IU

Vitamin C (mg)

319.3mg

Calcium (mg)

170mg

Iron (mg)

150.88mg

Potassium (mg)

4166mg

Total

1701.6g

50393kJ

12091kcal

113.3g

100.8g

19.7g

12.5g

485.4g

156.4g

255.2g

124.5g

130.7g

6.0g

34500mg

7223mg

18.05g

1121208IU

1915.9mg

1019mg

905.30mg

24995mg

  • 1 large onion, chopped
  • 1 tbsp Rajah medium curry powder
  • tsp Robertsons Peri-Peri (½ tsp)
  • 4 tomatoes, chopped
  • 500 chicken livers, cleaned
  • cup water (½ cup)
  • 1 Knorrox chilli Beef Stock Cube
  • 2 bunches spinach, cleaned and chopped
  • 2 tbsp Knorr brown onion soup
  • 1 In a pan, brown the onion in oil until soft
  • 2 Add the Rajah Medium Curry Powder, Robertsons Peri-Peri and tomatoes and fry for about 2 minutes
  • 3 Add the chicken livers and fry gently until just browned then add the water and Knorrox Chilli Beef Stock Cube
  • 4 Add the spinach leaves and allow to cook for another minute
  • 5 Just before serving, mix the Knorr Brown Onion Soup with 4 tablespoons of water to form a smooth paste, add it to the pan and allow it to simmer and thicken for 5 minutes
  • 6 Serve with pap