In this recipe, I have incorporated a strong tomato flavor with a teaspoon of sugar plus the addition of oregano to give this dish a lovely Mediterranean flavor not usually associated with liver.
(Serves 4 people)
Ingredients:
- 2tbsp oil
- 1 large onion, thinly sliced
- 1 green pepper, thinly sliced
- 2tbsp tomato paste
- 1 heaped tsp oregano
- 800g koshered chicken livers
- 2tsp salt
- ½ tsp coarse black pepper
- 2 x 400g cans of chopped tomatoes
- 1tsp sugar
- ¾ cup boiling water
- Large handful chopped, fresh parsley
Method:
- In a large frying pan or wok, heat the oil and fry the onions until soft and lightly golden.
- Add the green pepper and fry for a further 5 minutes until the pepper softens.
- Add the tomato paste and oregano and mix well.
- Add the chicken livers and stir gently to mix.
- Add the salt and black pepper.
- Cook for 5 minutes and then add the tins of chopped tomatoes and sugar and mix well.
- Slowly add the boiling water whilst mixing and cook for a further 10 minutes.
- Stir in the chopped parsley.
- Serve with rice.