Serves
6
Chicken livers are one of our family favourites. Because of their intense flavour a little goes a long way.
Recipe Category
Products in this recipe
You will need
250 g chicken livers
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
2 T (30 ml) butter
2 T (30 ml) olive oil
4 spring onions, chopped
a few sage leaves
1 T (15 ml) capers
6 thick slices sourdough bread, toasted
Method
Cut chicken livers smaller and season with Lemon & Black Pepper Seasoning.
Heat the butter and olive oil in a pan and fry the chopped onions until lightly browned.
Add the sage leaves, capers and livers.
Sauté over a medium heat for 7 – 10 minutes until livers are just cooked.
Meanwhile toast the bread.
Roughly mash the livers with a fork into a coarse paste.
Season and spread thickly on the toast.