Chicken Livers
I like chicken livers - now and then. I have made a few versions, recipes I got from friends and from recipe books. Some are good and some are just so-so.
The other day I found a recipe for a basting sauce for meat and chicken in Low Carb is Lekker. I made chicken with it and it was indeed lekker. When I decided on chicken livers again, I used the basting sauce as a cook-in sauce. I made a few changes to the ingredients, not major though.
Ingredients
250 g chicken livers
3 T butter
2 T lemon juice
2 t crushed garlic and ginger mixture
1 t curry powder
1 t dried mixed herbs
1 t raw honey
4 T double cream
1 t mustard powder
Salt to taste (when I use curry in a recipe, I never use black or white pepper)
Method
Melt butter and add the rest of the ingredients. Let it simmer slowly until the sauce has reduced a little.
Serve with a slice of bread-in-a-cup, cauliflower rice or cauliflower mash.
