Spicy chicken livers on toast
| Recipe By: | Hannah Lewry |
| Serves: | 2 |
| Cooking Time: | 20 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 4 Tbsp olive oil
- chilli, chopped for topping
- 4 tbsp Italian parsley, roughly chopped
- ciabatta slices
- 375 g Free-range chicken livers, cut into about 1.5 cm pieces
- 2 cups cream
- 1 x 400 g tin chopped tomatoes
- 2 Tbsp olive oil
- 1 tsp fresh chilli, chopped
- 6 garlic cloves, roughly chopped
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Cooking Instructions
- Soften 3 garlic cloves and 1 chopped chilli in 2 T olive oil.
- Add 1 x 400 g can chopped tomatoes, season and cook for 20 minutes. Add ¼ cup cream and blend.
- Season 250 g free-range chicken livers and fry in batches for 1–2 minutes in 2 T olive oil, or until cooked through.
- Mix with the tomato sauce, then spoon over toasted ciabatta and sprinkle with Italian parsley and chopped chilli.
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