In apan heat the cooking.
Once the cooking oil has heated add the finely chopped onions to the pan and sauté till the onions are cooked and translucent.
Add the chopped garlic to the cooked onions and sauté for a couple of minutes, ensuring the garlic does not burn.
Add the cleaned chicken livers and the seasoning to the onion and garlic, stirringwell to ensure everything is well combined.
Sauté while stirring until the chicken livers start to brown.
Pour in the tomato puree and the chicken stock. Then bring to a boil and then reduce the heat to a simmer. Allow the livers to simmer for 10-15 minutes topping up with water if required.
Once the livers have simmered add the amasi and stir, then leave to simmer for a few more minutes.
Finish off by squeezing in the juice of half a lemon and some freshlychopped parsley before serving
Served with some fresh flat bread and salad.
