chicken liver penne

1 Servings
400 grams Chicken livers; chopped into ~2cm dice
500 grams Penne pasta
12  Fresh basil leaves; finely chopped
Cloves garlic; crushed
3 teaspoons Paprika
2 teaspoons Ground cumin
1 teaspoon Red chilli pwdr
1 teaspoon Sesame oil
1 tablespoon Olive oil

Mix chicken livers, paprika, cumin, chilli powder, and sesame oil and allow to stand for 20-30 mins. Either shallow fry in the olive oil, or brush with olive oil and grill. If oil is omitted, then grilling on a non-stick suface is a good idea! Cook pasta until al dente, and drain. Mix in basil leaves, garlic, and cooked chicken livers.

Resist the temptation to top with grated parmesan, and serve. Posted to Digest eat-lf.v097.n198 by greg martin <g.martin@...> on Aug 06, 1997

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