John Myers
Ingredients for 6 servings:
- 500 g chicken liver(s)
- 500 g heart(s), (chicken)
- 1 jar okra
- 2 cans of chickpeas
- 200 ml coconut milk
- 2 onions
- 2 cloves garlic
- 1 piece(s) ginger root
- 1 tbsp rapeseed oil
- 2 cans of tomatoes, chopped
- n. B. Salt
- n. B. Thyme
- e.g. chili
- n. B. Pfeffer
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes
light, low-fat dish
Finely dice the onions and finely dice the garlic and ginger. Heat the oil in a large, non-stick pan or wok and sauté the onions until lightly browned. Add the sliced liver and the halved hearts and fry. Now add the garlic and ginger and let them simmer. Next, add the okra, chickpeas, and chopped tomatoes, and cook with the lid on for a few minutes. Season with pepper, salt, chili, and thyme, then pour over the coconut milk. Simmer gently for another 10 minutes with the lid on. Serve with potatoes, rice, or noodles, depending on your taste. Flatbread is also a good side dish.
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