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Chicken Livers on Toast

Chicken livers are one of our family favourites. Because of their intense flavour a little goes a long way.
Chicken Livers on Toast
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You Will Need:

  • 250 g chicken livers
  • 1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • 2 T (30 ml) butter
  • 2 T (30 ml) olive oil
  • 4 spring onions, chopped
  • a few sage leaves
  • 1 T (15 ml) capers
  • 6 thick slices sourdough bread, toasted
  • 250 g chicken livers
  • 1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • 2 T (30 ml) butter
  • 2 T (30 ml) olive oil
  • 4 spring onions, chopped
  • a few sage leaves
  • 1 T (15 ml) capers
  • 6 thick slices sourdough bread, toasted

Method:

Cut chicken livers smaller and season with Lemon & Black Pepper Seasoning.

Heat the butter and olive oil in a pan and fry the chopped onions until lightly browned.

Add the sage leaves, capers and livers.

Sauté over a medium heat for 7 - 10 minutes until livers are just cooked.

Meanwhile toast the bread.

Roughly mash the livers with a fork into a coarse paste.

Season and spread thickly on the toast.

Chicken Livers on Toast

Chicken livers are one of our family favourites. Because of their intense flavour a little goes a long way.
Chicken Livers on Toast

You Will Need:

  • 250 g chicken livers
  • 1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • 2 T (30 ml) butter
  • 2 T (30 ml) olive oil
  • 4 spring onions, chopped
  • a few sage leaves
  • 1 T (15 ml) capers
  • 6 thick slices sourdough bread, toasted

Method:

Cut chicken livers smaller and season with Lemon & Black Pepper Seasoning.

Heat the butter and olive oil in a pan and fry the chopped onions until lightly browned.

Add the sage leaves, capers and livers.

Sauté over a medium heat for 7 - 10 minutes until livers are just cooked.

Meanwhile toast the bread.

Roughly mash the livers with a fork into a coarse paste.

Season and spread thickly on the toast.

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