Prep 10 mins
Cook 25 mins
My mum passed away in 1990. I loved her chicken livers - rich tomato sauce with perfect livers and garlic and oregano. My mistake was never to get her to teach me how she made it when she was still with us. I have been trying to recreate this recipe for 20 years and it only touches the hem of what my mother's was. Yet my kids love it and so I will put it here for safe keeping so it can not be lost for them
- 500 g chicken livers (chop 2cm pieces, discard vein)
- 3 garlic cloves (fat ones, crushed)
- 2 chilies (finely chopped)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1⁄4 cup sherry wine or 1⁄4 cup port wine
- 400 g tomato paste
- 2 cups water
- 2 bay leaves
- 1 tablespoon oregano
- 2 cups boiling water
- 1 cup basmati rice
- 1 teaspoon butter
- Melt butter and oil in a large frypay on a medieum high heat.
- When just melted add chilli and crushed garlic.
- Allow to bubble until the garlic smells good.
- Add the bay leaves and chopped chicken livers to the pan and seal lightly on both sides.
- Add sherry to the pan and simmer until reduced by half.
- Stir in tomato paste, water and oregano until combined (this will be a thick sauce).
- Simmer gently while rice cooks.
- Stir occassionally. I also crush a couple of the livers under my spoon to make a rich sauce.
- Put kettle on so you have boiling water before adding to the pot.
- In a medium pot place the rice, boiling water and butter.
- Put lid on pot and bring to boil ( it won't take long).
- Leave the lid on and drop the heat to a slow bubble.
- Cook for 20 minutes without removing the lid.
- Serve. It's also nice with a bit of grated parmesan and ground pepper on top of each serving.