Chicken livers are something most of us eat on a daily basis but i hear one too many people complain about overcooking them or having a grey colour on them. This recipe helps you with those issues. 

What You'll Need - Serves 2 

  • 250G Chicken Livers 
  • 2 Tbs Tomato Paste 
  • 1/2 Onion 
  • 1/2 Tsp Chili Flakes 
  • 2 Garlic Cloves 
  • 1 Lemon
  • 1/4 Cup White Wine 
  • 1 Tbs Butter 
  • 1 Tbs Cooking Oil 
  • Salt & Pepper 

Prep - 5 Minutes 

  • Make sure your livers are defrosted - cooking with livers that aren't fully defrosted releases water into the pan and makes them boil. 
  • Thinly slice your onion. 
  • Mince your garlic cloves. 

Let's Get Cooking - 15 Minutes 

  • In a large pan, heat the butter and cooking - Make sure its very hot. 
  • Add the livers and fry them at high heat until they are browned. 
  • Turn down the heat to low and add the garlic cloves.
  • Season with salt, pepper and chili flakes. 
  • Pour in the white wine and add the tomato paste 
  • Mix until it forms into a smooth sauce. Allow to simmer for 5 minutes. 
  • Add the juice of the lemon 
  • Serve with garlic bread