Mapule Khumalo's Chicken Livers & Garlic Bread Recipe

Mapule Khumalo's Chicken Livers & Garlic Bread Recipe / Photo by Kathy Pitout Photography

“Mapule’s spicy, creamy chicken livers are a classic South African starter, made even more memorable with perfect homemade garlic bread. It is a generous, flavour-filled dish that shows confidence, warmth and a lovely understanding of balance.”

— Jackie Cameron

Try this recipe created by student chef Mapule Khumalo, it is spicy, creamy and delicous! Chicken livers are a classic South African starter, served with golden homemade garlic bread. Rich, comforting and full of flavour, this student recipe celebrates confident seasoning, simple ingredients and the kind of warm hospitality that makes a starter feel truly memorable.

ENJOY THIS CLASSIC Chicken Livers with Toasted Garlic Bread RECIPE FROM MAPULE KHUMALO

Yields: 4 Portions

Garlic butter ingredients:

• 100g salted butter

• 4 cloves garlic

• 6g finely chopped parsley

Method:

1. In a bowl mix butter, chopped garlic and parsley

2. Chill and spread on the bread later

Bread ingredients:

• 250g Champayne Valley Stonemill cake flour

• 10g yeast

• 1 teaspoon Oryx salt

• 1 tablespoon sugar

• 240ml lukewarm water

Method:

1. In a bowl mix flour, yeast, salt and sugar

2. Add water then knead the dough

3. Cover with cling wrap and allow dough to rise for about 30 minutes

4. Pre-heat oven to 180⁰C

5. On a clean surface, sprinkle a little flour and roll the dough

6. Make small cuts along the dough and sprinkle with flour

7. Grease the baking tray and line with baking paper

8. Bake at 180⁰C for 15 minutes

9. Cool bread, then slice diagonally

10. Toast in the oven at 180⁰C for 2 minutes each side until golden brown

11. Spread the garlic butter and serve

Chicken livers ingredients:

• 500g chicken livers

• Olive oil, splash

• 200g chopped onion

• 5 cloves chopped garlic

• 2 bay leaves

• ½ teaspoon turmeric

• 1 teaspoon paprika

• 1 teaspoon cumin

• 1 teaspoon chilli powder

• 2 tablespoons tomato paste

• 150g chopped tomato

• 2 teaspoons sugar

• 1 teaspoon Oryx salt

• 3 tablespoons Knorr peri-peri marinade

• 6g chopped coriander

• 1 cup fresh cream, Millac Gold

Method:

1. In a hot pan pour the chicken livers, cook until all the access water is finished, turning the livers with a tong

2. Heat olive oil in a saucepan and sauté the onion, garlic and bay leaves

3. Add turmeric, paprika, cumin, chilli powder

4. Now add the tomato paste and chopped tomato, stir and cook until tomatoes are soft

5. Add sugar, salt, peri-peri marinade and coriander continue cooking

6. Pour the cream in the chutney and stir

7. Reduce heat and add the chicken livers, stir and cook until a creamy, thick consistency is reached

8. Serve with toasted garlic bread and garnish with coriander

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FAQs

1. What makes chicken livers a classic South African starter?
Chicken livers are popular in South African restaurants and homes because they are rich, flavourful, affordable and often served with bread to enjoy the creamy sauce.

2. What is served with Mapule’s spicy chicken livers?
Mapule serves the chicken livers with toasted homemade garlic bread, finished with garlic butter and parsley.

3. Are these chicken livers very spicy?
The recipe includes chilli powder and peri-peri marinade, giving the dish a warm, spicy flavour balanced by fresh cream.

4. Why does homemade bread work well with creamy chicken livers?
Homemade bread adds texture and helps soak up the rich, creamy sauce, making the dish more generous and satisfying.

5. Can this recipe be served as a main meal?
Yes. Although it works beautifully as a starter, the portion can be made more substantial and served as a comforting main meal with extra bread or a simple side salad.