Creamy Chicken Livers with Mushrooms and Sundried Tomatoes
Ingredients:
1 kg chicken livers, cleaned and trimmed
2 cups chopped mushrooms (any variety you prefer)
250 ml fresh cream
1 tablespoon sundried tomatoes, chopped
1 onion, chopped
1 teaspoon garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
1 tablespoon seven colours grill seasoning (or your favorite spice blend)
Salt and pepper to taste
Olive oil or butter for cooking
Fresh parsley (optional, for garnish)
Instructions:
Prepare the Ingredients:
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any connective tissue or fat.
Chop the onion, mushrooms, and sundried tomatoes, and mince the garlic.
Sauté the Aromatics:
In a large skillet, heat a drizzle of olive oil or a tablespoon of butter over medium heat.
Add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
Cook the Mushrooms:
Add the chopped mushrooms to the skillet and cook until they are soft and have released their moisture, about 5-7 minutes.
Add the Chicken Livers:
Push the mushroom and onion mixture to one side of the skillet and add the chicken livers. Sprinkle with paprika, ground cumin, and seven colours grill seasoning.
Cook for about 3-4 minutes on each side until the livers are browned but still slightly pink in the center. Be careful not to overcook them, as they can become tough.
Make it Creamy:
Stir in the sundried tomatoes and fresh cream. Mix everything well and let it simmer for another 2-3 minutes until heated through. Season with salt and pepper to taste.
Serve:
Serve the creamy chicken livers hot, garnished with fresh parsley if desired. This dish pairs well with crusty bread, rice, or a fresh salad.
