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[Recipe] Chilli chicken liver salad

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.



  • Quality Protein
    • 125g chicken livers
  • Vegetables
    • 1/4 red onion, cut into thin slices
    • 1 cups mixed lettuce of choice
    • 6 cherry tomatoes
    • Garlic chives (finely chopped for garnish)
    • 1 small potent green chillies
  • Smart Carbs
    • 1/2 cup of cubed butternut
    • 1/2 Tblsp tapioca flour/ cornflour
  • Healthy Fats
    • 1/2 Tblsp coconut oil
    • 1/2 Tsp olive oil
    • tsp cayenne pepper
    • Tsp salt
    • Tsp garlic powder
    • Pinch white pepper
    • Pinch turmeric
    • Juice from a quarter orange
    • Half a cup frozen/fresh raspberries (mashed) OR natural and unsweetened raspberry jam.


  • Chopping board
  • Chopping knife
  • Bowls for mixing
  • Frying pan
  • Roasting Pan
  • Baby skillet or pottery dish


  • Place the onion rings in a bowl of cold fridge water to soak.
  • Preheat oven to 180’C
  • Rub the small butternut cubes (1cm) in a little of the coconut oil and sprinkle all over with a pinch of the cayenne and a pinch of turmeric. Add salt to taste.
  • Roast butternut for about 20 minutes.
  • Trim the chicken livers to remove stringy or discoloured bits. Cut into even bite-sized pieces.
  • Mix the tapioca flour/cornflour with the cayenne pepper, salt, garlic powder, hot curry, salt and pepper.
  • Dust the chicken livers with the seasoned flour mix and toss around to coat.
  • Break up the salad leaves into bite-sized pieces.
  • Quarter the cherry tomatoes.
  • Drain the water off the red onions.
  • Remove the seeds from the two chillies and chop the chillies extremely finely. (if you leave some seeds in it will be killer hot!).
  • Heat the remaining coconut oil in the frying pan and fry the chilli to release the oils, add the chicken livers and fry for about a minute on each side, then just cook, tossing regularly until they are cooked through and slightly browned on the outside.
  • Mix together the orange juice and the mashed raspberries. Add half the mixture to the pan with the livers and simmer briefly to thicken and blend flavours.
  • Remove the butternut cubes from the oven if they are cooked through and browned.


  • Plate the salad leaves.
  • Arrange the quartered cherry tomatoes and cubed butternut over the leaves.
  • Toss some crunchy red onion rings on top.
  • Mix the remaining raspberry, orange juice mixture in a little salad dressing dish with the tsp olive oil, season to taste. Set alongside the salad.
  • Arrange the chilli fried chicken livers over the salad OR in a little pottery/ cast iron skillet and drizzle any remaining juices over the top.
  • Garnish with finely chopped garlic chives.

Interesting fact: Chillies fight inflammation, clear congestion, boost immunity and they are good for the cardiovascular system. They are also loaded with vitamin C. Great for winter!

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