Creamy chicken livers

By Hope Malau
09 April 2016

You'll need plenty of crispy bread to mop up this yummy sauce.

Serves: 4-6 Preparation: 5 min Cooking: 15 min

  •  250 g chicken livers, cleaned
  • salt and pepper
  • 30 ml (2 T) oil
  • 1 onion, finely chopped
  • 1 green chilli, chopped
  • 30 ml (2 T) garlic paste
  • 125 ml (½ c) cream

1. Season the livers with salt and pepper. Heat the oil in a pan until smoking hot.  Add the livers and sear for 1 minute a side. Take the livers out of the pan and set aside.

2. In the same pan sauté the onion until soft. Add the chilli and garlic paste and return the livers to the pan. Add the cream and reduce by half (about 5 minutes).

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