Sometimes we need to give the cows a break. Creamy chicken livers are divine and the great news is that you can have them without any dairy.
Ingredients (Serves 4)
600g Chicken Livers
2 Tablespoons Ghee (Clarified butter)
0.5 Red onion (finely chopped)
2 teaspoons crushed garlic
1 teaspoon cayenne pepper
1 teaspoon turmeric powder
2 Tablespoons tomato paste
125ml/Half a cup of coconut milk OR coconut cream for a richer and creamier taste
1 Tablespoon dried rosemary
15 Minutes Cooking time
Heat a pan over medium heat and add the ghee. Add the onion and fry till translucent. Add the chicken livers and fry until browned. Add the garlic, cayenne pepper, turmeric powder, salt and pepper to your desired taste. Fry it for a further 5 minutes and cover the pot in order to create some gravy. Lower the heat then add the tomato paste, coconut milk/cream and some dried rosemary. Let it simmer for 3 minutes then remove from the heat.
Enjoy with some steamed veggies or fresh crusty bread.