Monday, 1 February 2016

Chicken livers with red onions

This is a light lunch dish


250g of chicken livers, washed and cut in half
3 spring onions (scallions), diced
Large glug of extra virgin olive oil
1 large red onion
Juice of one lemon
A knob of butter
One tomato
A quarter of a cucumber


Pour the olive oil into a frying pan with a knob of butter.  Add the spring onions plus half the red onion and fry on a low heat until translucent.  Then add the chicken livers and cook to your taste over a low heat for about 10 minutes.  Add half the lemon juice.

Serve on a plate with the rest of the red onion slices and tomato and cucumber cut into chunks.

No comments:

Post a Comment