Probably one of my favourite camping recipes. Real easy and quick to make and also a good source of iron for the whole family. (serves 6)
1 kg chicken livers
1 big onion – chopped
200 gr coriander - chopped
2 cloves garlic – chopped
1 tsp. paprika
1 tsp. dry thyme
1 tsp. peri-peri powder
45 ml olive oil
1 juice and zest of lemon
Salt and pepper
250 ml cream
100 ml brand
Heat a cast iron pan on the open fire.
Add the olive oil and onion and fry until the onion is soft and translucent.
Add the garlic, paprika, peri-peri and thyme! Sauté for another 2 minutes.
Add the chicken livers and fry them while stirring continuously. When they are cooked with still a little pink on the inside, add the brandy and coriander. This gives a lot of flavour the livers.
Add the lemon juice and zest as well as salt and pepper.
Lastly add the cream and cook until the cream has reduced a little.
When the livers are done, serve on thick slices of toasted bread. Sprinkle a little grated Parmesan over the top.