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Seared chicken livers with spicy brinjals

Brinjal recipes

Seared chicken livers with spicy brinjals

15 minutes

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Seared chicken livers with spicy brinjals

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

7 T olive oil
1 red chilli, finely chopped
2 cloves garlic, crushed
1 t smoked paprika
2 brinjals
1 x 400 g can chickpeas, drained
1 x 300 g pack Woolworths Mediterranean vine tomatoes
2 x 250 g tubs chicken livers
fresh rosemary, for serving

Method

Heat 4 T olive oil in a pan.

Once hot, remove from the heat, add chilli, crushed garlic and smoked paprika. Set aside. Cut brinjals into cubes and fry in 1 T olive oil until golden.

Add drained chickpeas and Woolworths Mediterranean vine tomatoes to the same pan.

Heat 2 T olive oil in another pan over a high heat. Cook chicken livers in batches for 1 minute on each side. Season to taste.

Serve with the brinjals, chilli oil and fresh rosemary.