Chicken Livers with Red Onions


chicken livers with salad and red onions

This is a light lunch dish


250g of chicken livers, washed and cut in half

3 spring onions (scallions), diced

Large glug of extra virgin olive oil

1 large red onion

Juice of one lemon

A knob of butter

One tomato

A quarter of a cucumber


Pour the olive oil into a frying pan with a knob of butter.  Add the spring onions plus half the red onion and fry on a low heat until translucent.  Then add the chicken livers and cook to your taste over a low heat for about 10 minutes.  Add half the lemon juice.

Serve on a plate with the rest of the red onion slices and tomato and cucumber cut into chunks.


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