Creamy Chicken Livers

To cook creamy chicken livers, start by simmering the chicken livers in a pot for about 30 minutes until they are soft. In a separate pan, heat oil and sauté chopped onions and peppers for about 4 minutes until they are golden brown. Then, add spices, chutney, and sauces, followed by the baby marrow. Finally, slice the cooked livers, mix them into the sauce, and add the Ellis Brown Creamer mixed with warm water. Let it cook for an additional 5 minutes until creamy.

This creamy chicken livers recipe is suitable for those following a gluten-free diet, as it does not contain any gluten ingredients. However, it is important to check the labels of the sauces and chutney used to ensure they are gluten-free. Additionally, it is not suitable for vegetarians or vegans due to the use of chicken livers.

Yes, you can substitute chicken livers with other proteins such as diced chicken breast or turkey. However, keep in mind that the cooking time may vary. If you choose to use tofu for a vegetarian option, ensure to adjust the cooking time accordingly to achieve a creamy texture.

To store leftover creamy chicken livers, allow them to cool to room temperature, then transfer them to an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing the dish in a freezer-safe container for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove until warmed through.

Creamy chicken livers pair wonderfully with a variety of side dishes. Consider serving them with mashed potatoes, rice, or crusty bread to soak up the creamy sauce. A fresh green salad or steamed vegetables can also complement the richness of the dish, adding a refreshing contrast.