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Spicy Chicken Liver and Mixed Vegetable Pie

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 2 tbsp cooking oil
  • 500g chicken livers, cleaned
  • 1 onion, finely diced
  • 1 tbsp Rajah All-in-one Curry Powder
  • 1 cup frozen mixed vegetables
  • 1 Knorrox Chicken Stock Cube
  • 1 cup water
  • 2 tsp Robertsons Mixed Herbs
  • 2 tbsp KNORR Brown Onion Soup
  • 6 potatoes, boiled and mashed
  • cup cheddar cheese, grated
  • 1 Preheat oven to 180C
  • 2 Heat oil in a pan and fry the chicken livers until brown on the outside but still pink inside, then remove from the pan and set aside
  • 3 Add the onion to the pan and fry until soft then add the Rajah All-in-One Curry Powder and fry for 1 minute to release the flavour and aroma
  • 4 Add the frozen mixed vegetables, Knorrox Chicken Stock Cube, water and Robertsons Mixed Herbs to the pan and simmer for a few minutes until the vegetables are tender
  • 5 Mix the Knorr Brown Onion Soup with 4 tablespoons of water to form a smooth paste and add to the pan together with the chicken livers
  • 6 Allow to simmer and thicken for a few minutes, then place the mixture into an oven-proof casserole dish
  • 7 Top with mashed potato and sprinkle with cheddar cheese, then place into the oven and bake for 25 minutes or until the top is golden brown and the cheese has melted