chicken livers cleaned, washed and cut into small pieces
olive oil
chilli flakes
chilli powder
Himilayan salt
ground black pepper
tomatoe paste
fresh cream
1 onion finely chopped
green pepper chopped finely
fresh chopped parsley (keep some for garnishing)
fresh chopped garlic


Brown livers slightly in butter and olive oil. Remove from pan. Add onions, green pepper and garlic to a little more olive oil and butter on a low heat. Sauté until cooked. I like mine a little crunchy. Add all the spices. Mix well and continue to simmer for a few minutes. Add tomatoe paste and a little boiling water. Mix and simmer. Add chicken livers back to pan and cook for a few minutes. Add a little fresh cream and stir well.

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