CHICKEN LIV­ERS IN A TOMATO AND GAR­LIC SAUCE WITH ZOO­DLES

SERVES 4

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2 tbsp ghee 500g chicken liv­ers, roughly chopped 2 gar­lic cloves, minced ½ cup dry rosé wine 3 bay leaves 300g cherry toma­toes 1 cup dou­ble cream 5g fresh pars­ley, chopped Hi­malayan salt and black pep­per 350g zoo­dles, blanched Parme­san cheese, to serve 1. Heat the ghee in a pan, add the liv­ers and gar­lic, and sauté un­til the liv­ers have browned but are still pink in the cen­tre. Add the wine, bay leaves and toma­toes and sim­mer un­til the wine has re­duced by half and the liv­ers are cooked through. 2. Add the cream, let it bub­ble and thicken, and then stir through the pars­ley and sea­son well. 3. To serve: Gen­tly toss the zoo­dles and chicken liv­ers to­gether and serve this im­me­di­ately with the cheese lib­er­ally grated on top.

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