Chicken recipes
10 minutes
3-ingredient peri-peri chicken livers
Chicken livers with carrot mash and crispy kale
6
Easy
5 minutes
25 minutes
Ingredients
- 10 carrots, chopped
- 100 g kale, torn
- 1 T olive oil
- Sea salt and freshly ground black pepper, to taste
- 2 T crème fraîche
- 1⁄2 t ground cinnamon
- Sea salt and freshly ground black pepper, to taste
- 2 x 250 g tubs free-range chicken livers
- 2 T olive oil
Method
1. Preheat the oven to 220°C. Boil the chopped carrots until soft. Toss torn kale leaves in olive oil and season to taste.
Place on a baking tray and bake for 5–10 minutes, or until crispy.
2. Place the carrots in a blender with crème fraîche, seasoning and ground cinnamon and blend until smooth. Wash and pat dry free-range chicken livers, toss in olive oil and season. Fry in batches in a very hot pan for about 1 minute on each side.
3. Serve with the carrot mash and kale.