Chilli Chicken Livers

Chicken livers are so overlooked when it comes to home cooking, but they have a wonderful flavour and need only the slightest bit of cooking. If they are overcooked, they can become leathery and bitter, so don't be heavy handed on the heating with these delicate little morsels. Delicate though they may be, they can handle chilli well and, complimented with the sauce in this recipe, they make a sumptuous and unusual dish.

Ingredients:
450g chicken livers, cleaned and trimmed
Milk for soaking
ghee or clarified butter for frying
2 red onions, peeled and very finely sliced
2 cloves garlic, peeled and crushed
1 red pepper, deseeded and finely chopped
1 green pepper, deseeded and finely chopped
1 long thin green chilli, very finely chopped
2ml chilli powder
3 tomatoes, skinned, deseeded and finely chopped
sea salt and freshly ground black pepper to season

Method:
Put the cleaned and trimmed chicken livers in a bowl and cover them with milk. Leave to soak for 3-4 hours. This helps to clear the livers of any enzymes which may cause them to harden.

Heat some ghee or clarified butter in a large frying pan and fry the onions, garlic, peppers, green chilli and chilli powder until the vegetables are soft and the chilli has released its flavour.

Drain the chicken livers and add them to the pan. fry gently for 5-6 minutes, stirring all the time. Add the tomatoes and season with salt and pepper. Continue cooking for a further 2-3 minutes, then serve hot with naan bread or rapped in roti.