Chicken 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
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.
If the livers are dry, add a tablespoon of water or brandy to moisten. Season with salt, pepper and cayenne pepper.
In a separate frying pan, fry the bacon until crispy. Remove from the pan and keep warm.
Melt the butter in the pan and fry the mushrooms until brown on both sides. Don’t overcook as they will become watery.
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.
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.
Extracted from Delicious Low Carb by Sally-Ann Creed (Human & Rousseau; R295).
