Instructions
step 1 Heat olive oil in a large skillet over medium-high heat.
step 2 Add onions and sauté for 2-3 minutes until soft. Stir in garlic and cook another 30 seconds.
step 3 Add mushrooms and chilies. Cook until mushrooms are browned and softened, about 5 minutes.
step 4 Push veggies to the side and add chicken livers. Sear them on all sides until browned but not overcooked (about 4-5 minutes).
step 5 Stir in paprika, cumin, chili flakes, salt, and pepper. Mix well to coat everything in spices.
step 6 Add tomato paste and chicken broth. Stir and let simmer for 5-7 minutes until sauce thickens slightly and livers are cooked through.
step 7 Taste and adjust seasoning if needed. Garnish with fresh parsley or chopped green onions.
step 8 Serve hot with your choice of side dish.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat until warmed through. Avoid overcooking when reheating to keep livers tender.
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