Creamy chicken livers
|1 kg||chicken livers|
|1||onion — large, chopped|
|2||garlic — cloves, chopped|
|5 ml||paprika — smoked|
|5 ml||dried thyme|
|45 ml||fresh chillies — 573|
|lemon — zest and juice|
|salt and freshly ground black pepper|
|parmesan cheese — grated|
Heat a cast iron pan on the open fire or the stove.
Add the olive oil and onion and fry until the onion is soft and translucent. Add the garlic, smoked paprika and thyme.
Sauté for another minute or so. Add the chicken livers and fry them while stirring continuously.
When it’s cooked but still a little pink on the inside, add the brandy and tip the pan slightly for the brandy to catch alight for some flames into your pan. This gives a lot of flavor the the livers.
Add the lemon juice and zest as well as salt and pepper. Lastly add the cream and cook until the cream has reduced a little.
While all this is happening, slice the sourdough bread and toast on a grid on the open fire. When the livers are done, serve on thick slices of toasted bread.
Sprinkle a little grated Parmesan over the top.