230g/½lb chicken livers, cleaned and trimmed
2 tbsp olive oil
1 tsp ground cumin
1 tsp chopped fresh parsley
1 tsp chopped fresh coriander
2 garlic cloves, crushed to a paste
salt and freshly ground black pepper
1 tsp tomato purée
1 tsp paprika
green salad leaves dressed with olive oil and vinegar
1 tsp lemon juice
Slice the chicken livers into small pieces.
Heat the olive oil in a lidded casserole pan, add the chicken livers and fry until browned.
Add the cumin, parsley, coriander, garlic, salt, freshly ground black pepper, tomato purée and paprika to the pan and stir to combine.
Cover the casserole with a lid and simmer for ten minutes.
To serve, arrange some dressed salad on two serving plates and pile the livers on top. Drizzle the lemon juice over the top and serve.
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