Rinse the thawed chicken livers under running water and remove any discoloured bits.
Heat the oil in a large pan and fry the livers, in batches, over a high heat for 5 minutes, until well browned but still slightly pink on the inside. Set the livers aside on a plate.
To the same pan, add the onion, red pepper, carrots, bay leaves and mixed herbs, and fry over a medium-low heat for 5 – 7 minutes, or until the onions have softened.
Pour in the water and simmer for about 10 minutes, or until the baby carrots are just tender.
Mix 60ml (4 Tbsp) KNORR Chakalaka soup powder with 125ml water to form a smooth paste, add it to the pot and allow to simmer over a low heat for about three minutes to thicken, stirring often.
Return the reserved chicken livers to the pan and add the green beans. Stir, then simmer for a further five minutes, or until the chicken livers are cooked right through and the beans are bright green and tender.
Season to taste with salt and pepper and add a squeeze of lemon juice.
Serve immediately with bread, or with cooked quinoa, millet or wild rice, plus a side serving of steamed fresh spinach.