Chicken Livers, Mushrooms and Walnuts
|Sunflower oil||2 Tablespoon|
|Mushrooms||2 1⁄2 Cup (40 tbs), sliced|
|Chicken livers||1 Pound (Small Pieces)|
|Garlic||2 Clove (10 gm), minced|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Chicken stock||1⁄2 Cup (8 tbs)|
1) In a heavy skillet, heat oil, add in mushrooms and garlic and saute till the mushrooms are still tender and have lost their moisture. Lay aside.
2) In a saucepan, add in about 50 ml of water and add in the livers, steaming it till they are still pink and juicy on the inside. Add in more water if needed.
3) Quickly add in the mushrooms, walnuts, tamari, basil, parsley and stock and cook for 5 minutes.
4) The Chicken Livers, Mushrooms and Walnuts must be served hot over cooked Whole Wheat Pasta.