| 15 | 10 | 6 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients
- 450g chicken livers and hearts
- 3 tbsp olive oil
- ¼ cup green onion or regular
- 4 cloves garlic
- ½ lemon
- 1 tsp oregano
- ½ chicken bouillon cube
- salt & pepper to taste
- parsley or green onion for garnish
Method
- Heat olive oil in pan or skillet and add chopped onions. Sauté for 2-3 minutes until soft and slightly browned.
- Blend into a paste the lemon, garlic, oregano, bouillon, salt and pepper. Add livers and hearts to the pan and fry until browned on all sides.
- Add the paste and let simmer until onions are caramelised and most of the liquid is absorbed, about 5-8 minutes.
- Serve with parsley or more green onion to garnish.