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    This dinner for two is just bursting with flavour!

    Recipe and photography courtesy of 'Delicious Low Carb'

    Chicken Livers and MushroomsChicken livers and mushrooms are a match made in foodie heaven! You’re going to love this easy-to-make, go-with-anything dish.

    CHICKEN LIVERS AND MUSHROOMS

    What you’ll need

    • 1 large onion, sliced into half rings
    • 2 tbsp macadamia nut oil
    • 250g chicken livers, roughly chopped
    • 1 clove garlic, chopped
    • 1 tsp ground coriander
    • ½ tsp smoked paprika
    • Salt and pepper
    • Dash of cayenne pepper
    • 1 tbsp water (or brandy)
    • 6 rashers bacon
    • 3 tbsp butter
    • 2 large portobello mushrooms
    • Chopped chives, to garnish

    The how-to

    1. In a pan, fry the onion in the macadamia nut oil. Add the livers, garlic, coriander and paprika, and fry over a low heat until cooked.
    2. If the livers are dry, add a tablespoon of water or brandy to moisten. Season with salt, pepper and cayenne pepper.
    3. In a separate frying pan, fry the bacon until crispy. Remove from the pan and keep warm.
    4. Melt the butter in the pan and fry the mushrooms until brown on both sides. Don’t overcook as they will become watery.
    5. Slice a sliver off the top of the mushrooms to make them lie flat. Add these bits and the stems to the livers in the pan.
    6. Place on a warm plate, then top with the chicken livers and bacon. Sprinkle with chives and serve on a bed of buttered cabbage noodles.

    Delicious Low Carb cover ENG presentationExtracted from Delicious Low Carb by Sally-Ann Creed (Human & Rousseau; R295).

    Love mushrooms? We’ve got two more recipes for you to try! Check out these great ravioli and curry ideas.

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