Savory Chicken Livers With Mushrooms And Eggs Recipe

About this recipe

A high-protein dinner featuring tender chicken livers, sautéed mushrooms, and creamy scrambled eggs. Perfect for those seeking a nutritious and satisfying meal.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 500 g Delichic Frozen Chicken Liver
• 125 g White Shimeji Mushroom (Anabe)
• 1 pack (500 g) Natureland Organics Chana Besan
• 1 kg Supreme Harvest Iodized Salt
• 290ml Lea And Perrins Worcestershire Sauce

Instructions

1. 1. Melt 1/4 cup butter in a large skillet over medium heat.
2. 2. Add 1/2 pound chicken livers to the skillet and cook until browned on all sides, about 5 minutes.
3. 3. Push the livers to one side of the skillet and add 1/4 pound sliced mushrooms to the other side. Cook and stir the mushrooms until they are light brown, about 3-4 minutes.
4. 4. Mix the browned livers and mushrooms together in the skillet.
5. 5. Sprinkle the mixture with 1/4 teaspoon salt and 2 teaspoons Worcestershire sauce. Stir to combine.
6. 6. Reduce the heat to low, cover the skillet tightly, and let the mixture simmer for 5 minutes, or until the livers are fully cooked through.
7. 7. While the livers and mushrooms are simmering, prepare chickpea flour by mixing it with water to create a batter in a separate pan, then cook until set and scrambled, about 5-7 minutes.
8. 8. Serve the chicken liver and mushroom mixture alongside the scrambled chickpea flour for a complete meal.