Ingredients

Method

• 3 T olive oil
• 50 g butter
• 1 T smoked paprika
• sea salt and freshly ground black pepper, to taste
• 1 onion, sliced
• 250 g free-range chicken livers
• 100 g cake flour
• ½ cup cream (optional)

Method

Ingredients

1. Heat the olive oil and butter in a pan, then add the onion and cook over a medium heat for 10–15 minutes, or until caramelised. Remove from the pan and set aside.

2. Pat dry the chicken livers using kitchen paper. Season with salt, pepper and paprika, then coat in the flour, shaking off the excess.

3. Using the same pan, heat a little more oil and add the chicken livers. Cook for 4–5 minutes on each side. Return the onion to the pan and cook for a further 5 minutes.

4. Serve as is or add ½ cup cream in the last 5 minutes of cooking time to make creamy chicken livers.

Cook's note: Coating the chicken livers in flour before frying creates a crisp texture when browning. For a bit of heat, add some chilli to taste!

Find more chicken recipes here.

Photographer: Jan Ras
Videographer: Romy Wilson
Food assistant: Unathi Taffa
Stylist: Khanya Mzongwana
Production: Amy Ebedes-Murray