Chicken livers with carrot mash and crispy kale

Chicken livers with carrot mash and crispy kale

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  • 6
  • Easy
  • Carb Conscious Fat conscious
  • 5 minutes
  • 25 minutes
  • Woolworths De Morgenzon Concerto White 2016

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

Cooking Instructions

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.

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.

Serve with the carrot mash and kale.

Discover more chicken recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Contributing Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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