- 20ml olive oil
- ½ onion, finely chopped
- 10ml chilli flakes
- 2ml chilli powder
- Two tubs, fresh chicken livers
- 1 punnet, button mushrooms, quartered
- 1 tin, pureed tomato
- Salt and pepper
- 50ml brandy
- 50ml fresh cream
- Salad greens
Heat the olive oil in a saucepan. Add the onion and sauté. Add the chilli flakes and chilli powder, sauté until aromatic.
Add the chicken livers and brown on all sides, add the mushrooms.
Add the tomato and season with salt and pepper. Allow to simmer until the liver is cooked through and the mushrooms are tender.
Add the brandy and allow to boil off the alcohol. Remove from the heat and add the cream.
Serve with salad greens.
Cooks tip: Chicken liver is a highly nutritious and inexpensive meat that is delicious.
*This recipe was sponsored by SAMFA