Tuesday, 23 August 2011

Rasberry chilli chicken livers

I made a chicken liver dish a while ago with reduced pomegranate juice, red chilli and a bit of parsley and it was a winner. Last night I decided to try a similar sort of thing, using a great raspberry jam that someone had given me. If you're a chicken liver fan try it out.


- 250g chicken livers
- flour
- salt and pepper
- a blob of butter
- 2 cloves garlic, finely chopped
- 1 green chilli, seeds removed, finely chopped
- 3 tsp raspberry jam
- 1 spring onion, finely chopped


- put flour, salt and pepper in a bowl
- add livers and mix well, you want a light covering
- heat butter in a pan and add garlic and chilli
- throw in livers and cook through
- add spring onion and jam for last 2 mins of cooking
- serve with green salad

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