Spicy chicken livers on toast

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Ingredients

3 garlic cloves, chopped
1 chilli, chopped
2 T olive oil
1 x 400 g chopped tomatoes
¼ cup cream
250 g free-range chicken livers
2 T olive oil
3 ciabatta slices
Italian parsley, far garnishing
Chilli, chopped, far garnishing

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.