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Spicy chicken livers on toast

By Hannah Lewry
Full StarFull StarFull StarFull StarFull Star
2
Easy
10 minutes
20 minutes

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

Method

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.