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Season livers with Robertsons Chicken Spice.
Heat a little oil in a non-stick pan and brown livers, leaving them slightly pink inside.
Remove from pan and set aside.
Add a drop more oil and fry green pepper and onion for 2 minutes.
Add spices and garlic and fry for a further minute to allow the flavours to develop.
Add tomatoes and cook for 5 minutes. Season to taste.
Return livers to pan and cook gently for 1 - 2 minutes to heat through.
Serve with toast or Portuguese bread rolls.