Chicken livers is a great dinner idea for the whole family!
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Serves 4 EASY 20 mins
Slice 1 ciabatta loaf and spread generously with butter on both sides.
Heat a large pan over high heat and toast the slices for 1 minute per side.
Set aside until needed.
In another pan on medium heat, place a splash of canola oil, and fry 1 peeled and sliced onion and 1 tbsp fresh thyme leaves until the onion is lightly browned and soft, 5 minutes.
Transfer to a bowl and set aside. In the same pan, pour 3 tbsp canola oil, increase the heat to high and fry 1kg chicken livers until nicely browned, about 5 minutes. Return the onion mixture to the pan, add 2 tbsp brandy, a pinch of chilli flakes (optional) and 125ml (½ cup) cream.
Lower heat to medium and simmer until the sauce is slightly thickened, 5 minutes.
Season and serve atop the toasted ciabatta, garnished with extra thyme sprigs.