My love of chicken livers was only increased when I was given this quick and easy recipe by my mother-in-law back in the 80's during the Iran-Iraq war the recipe uses ingredients which we all mostly keep in the store cupboard-apart from the fresh chicken livers.
Chicken Livers
Onions-Garlic-Potatoes (New are best)
Tomatoe Puree-Tumeric
Olive oil-tablespoon of butter
Water or chicken stock about half pint
Chop the chicken livers into bit size pieces-cut your potatoes into smallish cubes- slice your onions.
Heat the olive oil in a large deep frying pan- and fry your potatoes until golden-remove from the pan.
Add the sliced onions and turmeric and fry for a couple of minutes now add the chicken livers and fry
on a high heat until sealed but not completely cooked through.Add a tablespoon of tomatoes puree or more
if needed, and stir around now add your fried potatoes the water or stock- cover the pan and cook for around 15 minutes make sure it does not run dry.
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