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Chicken Liver in Yogurt Sauce

ingredients

serves 6
1 bunch each parsley, basil and chives
1 1/4 cup (1/2 pint) 300 ml thick set yogurt
4 tbsp single/light) cream
1 tsp lemon juice
1 garlic clove
Pinch each salt, white pepper and sugar
500 g (18 oz) chicken livers
2 small onions
3 tbsp oil
1 tbsp plain flour (All purpose)
1/2 tsp dried mixed herbs
Pinch salt
2 pinches freshly ground black pepper

method

1. Wash and dry herbs and chop finely.

2. Mix yogurt with cream, lemon juice and herbs.

3. Peel and chop garlic, sprinkle with salt and crush before adding to yogurt mixture. Season to taste with pepper and sugar. Set aside.

4. Remove any fat or skin from chicken livers, wash and dry.

5. Peel onions and cut into thin rings.

6. Heat 1 tbsp of the oil in a pan, brown onion rings for about 5 minutes, then remove from pan.

7. Heat remaining oil in pan. Roll liver in flour and fry in small amounts for about 2 minutes until brown. Sprinkle with dried herbs.

8. Finally, add fried onions to liver, continue to fry for 1 minute longer, season to taste with salt and pepper before serving with yogurt sauce.

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