Share this!
Paprika Chicken livers
- 1 Container (500g) Chicken Livers, cleaned and defrosted
- 15ml Butter, melted
- Pinch of salt
- Ground Pepper to taste
- 1 Onion chopped, roughly
- 5ml Crushed Garlic
- 15 ml Butter
- 5ml Paprika
- 2ml Chilli Powder
- 2ml Chicken Stock Powder
- 15ml Tomato Paste
- 1 Bay Leaf
- 100ml Dry White Wine
- 100ml Cream
- 15ml Cake Flour
- 100ml Water
-
Preheat oven to 180°C.
-
Mix together livers, butter, salt and pepper in a small oven proof bowl and bake for 20 minutes or until slightly browned.
-
Sauté onion and garlic together, slowly in the butter until soft.
-
Mix the paprika, chilli powder, stock powder, tomato paste, bay leaf, and wine together and allow to simmer for 3 minutes.
-
Mix together the cream, cake flour, and water, and add to the paprika mixture.
-
Allow to simmer until the sauce thickens.
-
Add the chicken livers and simmer for a further 8-10 minutes.
