Chicken livers with macaroni

Recipe from: 4/29/1993 12:00:00 AM
Ingredients 13
Servings 6
Time 20-30 min

Ingredients

  • 500
    ml
    uncooked macaroni
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • oil
  • 500
    g
    chicken livers, cleaned
  • salt and pepper
  • 25
    ml
    butter
  • 25
    ml
    cake flour
  • 250
    ml
    milk
  • 2
    ml
    mustard powder
  • 1
    egg
  • 200
    g
    Cheddar cheese, grated
  • breadcrumbs for sprinkling
 

Method

+/- 45 min
 
Preheat the oven to 180 ºC (350 ºF). Cook the macaroni in rapidly boiling salted water till soft. Drain and spoon into an ovenproof dish. Sauté the onion and garlic in a little heated oil till soft. Mix with the macaroni. Season the chicken livers to taste with salt and pepper and fry in heated oil till brown on the outside but still slightly pink inside. Add the chicken livers to the macaroni in the dish and mix lightly. Prepare a white sauce using the butter, cake flour and milk. Season with mustard powder and salt and pepper to taste. Remove from the heat and cool slightly. Add the egg and half the cheese, stirring well. Pour the white sauce over the chicken livers and macaroni, sprinkle with the remaining cheese and breadcrumbs and bake for about 20 minutes or until heated through and the breadcrumbs are golden. Serves 4-6.
 

Read more on: poultry  |  bake
 

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