40 min cooking time

15 min preparation time

Serves 6


500 g chicken livers, cleaned
Salt and freshly ground black pepper
15 ml Clover Mooi River Salted Choice Butter, melted

To Serve
6 – 8 slices of bread
Clover Mooi River Butter (optional)

15 ml Clover Mooi River Butter
1 small onion, peeled and coarsely chopped
1 leek, thoroughly cleaned and sliced
5 ml chopped or crushed garlic (1 clove)
2 ml garlic and herb seasoning
5 ml paprika
1 – 2 ml cayenne pepper or chilli powder
2 ml chicken stock powder
15 ml tomato paste
1 bay leaf
100 ml dry white wine or water 100 ml
Clover Sour Cream
15 ml cake flour
100 ml additional water



  1. Place the livers into an ovenproof dish, sprinkle and toss with the butter, salt and pepper and cook at 180°C for about 20 minutes or until firm and lightly browned.
  2. Place the butter, onion, leek and garlic into a saucepan and cook gently until softened. Add the paprika, cayenne pepper or chilli powder, stock powder, tomato paste, bay leaf and wine and bring to boil. Simmer for 3 minutes.
  3. Mix the cream, cake flour and water, stir into the saucepan and simmer until thickened. Add the chicken livers and simmer for 8 – 10 minutes.
  4. Make the toast while the sauce is simmering, spread with butter if preferred, cut into triangles and serve with the hot livers and sauce.