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SPICY CHICKEN LIVERS

  • Your Family
  • Apr 28, 2015
  • 1 min read

SPICY CHICKEN LIVERS.jpg

3 tbsp (45ml) olive or avocado oil

1 onion, chopped

500g chicken livers

½ tsp (3ml) dried chilli flakes

salt and freshly ground black pepper

1 x 400g tin

Goldcrest tomatoes

½ cup (125ml) water

mashed potatoes, to serve

Heat the oil in a large frying pan and fry the onion until golden.

Add the chicken livers and the chilli and fry for 5 minutes. Season to taste.

Add the water and tomatoes to the livers and cook over medium heat for a further 10 minutes, or until the livers are cooked and the sauce has thickened.

Serve with creamy mashed potato.

 
 
 

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