Pan-fried chicken livers

Pan-fried chicken livers

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  • 4
  • Easy
  • Dairy free
  • 5 minutes
  • 20 minutes
  • Pecan Stream Chenin Blanc 2019

Ingredients

  • 100 g dry-cured wood-smoked streaky bacon
  • 3 cloves garlic, crushed
  • 2 chillies, chopped
  • 250 g free-range chicken livers, rinsed and dried
  • 1 x 400 g can cannellini beans, drained and rinsed
  • 1 loaf ciabatta, sliced and toasted
  • 3 T olive oil
  • sea salt and freshly ground black pepper, to taste
  • 1 t smoked paprika

Cooking Instructions

1. Pan-fry the bacon in the olive oil over a medium heat until crispy. Remove from the pan and drain on kitchen paper until ready to serve.

2. Fry the garlic and chilli in the bacon fat until fragrant. Turn the heat up to high, add the chicken livers and fry for 3–5 minutes. Season to taste. Add the paprika and toss through the cannellini beans before spooning onto the ciabatta toast. Top with the bacon.

Find more toast recipes here.

Photographs: Sadiqah Assur-Ismail
Food assistant: Kate Ferreira

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s 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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