Serves: 2

Time: 30 minutes

INGREDIENTS

250g Chicken Livers

Olive Oil

¼ Cup Water

Worcestershire Sauce

½ a Chicken Stock Cube

200g Canned Tomatoes

2 Tbsps. Tomato Sauce

1 Tbsp. Crushed Garlic

Salt to taste

Parsley

Thyme

Cayenne Pepper

½ an Onion

Robertson’s BBQ Spice

Penne Pasta

 

DIRECTIONS

If your chicken livers are frozen put them in boiling water while they’re still in the container until they defrost.

While your chicken livers are defrosting chop your onions and open the can of tomatoes and separate the half you’re going to use now. I usually put in the leftover tomatoes in a jar so that I can reuse them next time.

When they’ve defrosted take them out of the container and slice them into smaller pieces and then rinse them out. (Never cook livers directly from the container without rinsing and slicing them because sometimes the gallbladder is still attached and that part is not edible and it is very bitter. Also be careful when handling the gallbladder because it pops very easily)

While you’re busy with your chicken livers heat up the pan with some olive oil, and then add then your chopped onions, garlic and BBQ Spice, wait for them

In a small pot add water and bring it to boil and then add your pasta.

When your onion is translucent add the chicken livers, rosemary, thyme, and salt and sauté them for approximately 5 minutes then add the canned tomatoes, Worcestershire sauce, tomato sauce and cayenne pepper and let it simmer for a bit.

Check on your pasta, if it’s cooked and there’s some water left in the pot put a colander in the sink and then pour the pasta in the colander to drain the water, rinse it with hot water and then put it back in the pot.

Go back to your chicken livers and check if the tomatoes have disintegrated if they have add the water and then wait for about 10 minutes before dishing up.

Dish up your pasta and livers add some parmesan cheese if you like.

 

Enjoy. xx