CHICKEN LIVERS ON SWEET POTATO ROUNDS

SERVES 4-6 Preparation: 15 min Cooking: 40 min

SWEET POTATO ROUNDS 4 sweet potatoes, scrubbed and sliced into rounds 15 ml (1 T) olive oil SAUCE 1 red pepper, halved

and deseeded 1 red onion, quartered 6 garlic cloves,

bruised 4 chillies 90 ml (6 T) olive oil juice and grated zest

of 1 lemon 5 ml (1 t) smoked

paprika 5 ml (1 t) oregano salt CHICKEN LIVERS 500 g chicken livers,

cleaned 30 ml (2 T) Cajun

spice mix 15 ml (1 T) olive oil 15 ml (1 T) butter TO SERVE handful of fresh

coriander Preheat the oven to 200 °C. Grease two large baking sheets with a little olive oil. 1 Sweet potato rounds Arrange the sweet potato rounds in a single layer on one prepared baking sheet. Drizzle the oil over and roast for 15-20 minutes or until soft. 2 Sauce Put the red pepper, skin side up, on the other prepared baking sheet. Arrange the onion, garlic and chilli in between and drizzle 30 ml (2 T) of the olive oil over. Roast for 15-20 minutes or until the vegetables are cooked. Cool slightly, then pull off the skin of the red pepper. 3 Pulse the red pepper, onion, garlic and chilli in a food processor until finely chopped. Add the rest of the sauce ingredients except the salt and pulse until smooth. Season with salt to taste. Set aside. 4 Chicken livers Dab the livers dry with paper towels and season with the Cajun spice mix. 5 Heat the oil and butter in a pan and fry the livers in batches until golden brown and done to your liking. 6 To serve Arrange the sweet potato rounds on a serving dish. Divide the chicken livers among the wheels and add sauce to each serving. Sprinkle fresh coriander over and serve.