Chicken Liver Stir Fry with Ugali

Ingredients

• about 450 g Chicken Liver, cleaned and chopped
• 1 medium Onion, sliced
• 1 medium Bell Pepper, sliced
• 1 medium Tomato, chopped
• 2 cloves Garlic, minced
• 2 tablespoons Cooking Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 servings Ugali (Cornmeal Porridge)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of cleaned chicken liver into 2.54 cm (2.5 cm) pieces. Slice the 1 medium onion and the 1 medium bell pepper into 0.635 cm (0.6 cm) thick strips. Chop the 1 medium tomato into 1.27 cm (1.25 cm) pieces and mince the 2 cloves of garlic.
2. 2Heat the 2 tablespoons of cooking oil in a large skillet over medium-high heat, reaching approximately 190°C, until the oil shimmers slightly.
3. 3Add the about 450 g of chopped chicken liver to the hot skillet. Stir-fry for 5-7 minutes, turning occasionally, until the liver is browned on the outside and cooked through to an internal temperature of 74°C; the pieces should feel firm and no longer appear pink inside.
4. 4Add the 1 medium sliced onion, the 1 medium sliced bell pepper, and the 2 cloves of minced garlic to the skillet with the cooked liver. Stir-fry for 5 minutes, until the onion and bell pepper have softened slightly and the garlic is fragrant.
5. 5Add the 1 medium chopped tomato to the skillet. Continue to cook for 3 minutes, stirring occasionally, until the tomato has softened, then stir in the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
6. 6Remove the skillet from the heat. Serve the chicken liver stir-fry immediately alongside the 4 servings of Ugali (Cornmeal Porridge).

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