Lethabo’s Creamy Chicken Livers with Linguine

Name: Lethabo’s Creamy Chicken Livers with Linguine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoons Robertsons paprika; 1 tablespoon Robertsons Turmeric; 1 tablespoon Robertsons chilli flakes; 1 tablespoon Robertsons Chicken Spice; 1 tablespoon Robertsons parsley; 500 g chicken livers; 1 medium onion, finely diced; 1 tablespoon garlic paste; 1 tablespoon tomato paste; 300 ml fresh cream; 500 g linguine (cooked); 40 g Parmesan cheese; fresh basil (for garnish)

6 People
35 min.
intermediate

With an abundant selection of Robertsons spices added to the mix, this creamy chicken liver recipe won’t disappoint. Served with perfectly-cooked linguine and garnished with fresh basil, this dish is rich in both protein and flavour – and it only takes 35 minutes to prepare.

Ingredients

2 tablespoons Robertsons paprika
1 tablespoon Robertsons Turmeric
1 tablespoon Robertsons chilli flakes
1 tablespoon Robertsons Chicken Spice
1 tablespoon Robertsons parsley
500 g chicken livers
1 medium onion, finely diced
1 tablespoon garlic paste
1 tablespoon tomato paste
300 ml fresh cream
500 g linguine (cooked)
40 g Parmesan cheese
fresh basil (for garnish)

Cooking Method

Take all the Robertsons spices and mix them together in a bowl.
Season the livers with half of this Robertsons spice mix.
Heat a little oil in a pan and add your onions with the rest of the Robertson spice mix, and fry for about 2 minutes to allow the flavours to develop.
Add the garlic and tomato paste and continue to cook for another 2 minutes.
Add the chicken livers and brown on each side. Close the lid to allow them to cook.
Add the fresh cream and let it simmer for 3 minutes or until the sauce thickens.
Add the cooked pasta and combine well.
Mix the parmesan into your pasta dish and remove it from the stove.
Garnish with fresh basil and serve.