Chicken livers are full of goodness and are an excellent source of iron. Here is a recipe with a creamy tomato sauce, flavoured with a bit of chilli.
Fry one chopped onion in a splash of olive oil until it has gone slightly brown. Remove the onion from the pan when it is cooked.
Next, fry 250g of clean free range chicken livers on a medium heat in a little more olive oil (or butter) until they are browned on both sides.
Return the fried onion to the pan along with the chicken livers. Add a teaspoon of crushed garlic, a teaspoon of chilli (or more to taste), 30ml medium cream sherry, 15ml Worcestershire Sauce and one 50g sachet of tomato paste. Stir it through gently over a medium-low heat, taking care not to damage the livers.
Note: if you want a more "saucy" option, then use a tin of tomatoes instead of the tomato paste.
Then add 45ml of fresh cream and a bunch of finely chopped parsley. Again, stir it through gently and return to the stove on a low heat to warm it through.
I have served my livers with a fresh salad made with lettuce, tomatoes, toasted seeds, Danish feta and a drizzle of olive oil.
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