“This is a quick and easy chicken liver and shiitake stir fry that came about when I needed to use up sh*t I found in my fridge. I loved it so much, I made a note to perfect it a little and turn it into a post worth sharing here on Fats of Life®. I LOVE chicken livers, but we so often associate it with peri-peri or something similar. Here, I paired it with the unique (and stunning) flavour of fresh shiitake mushrooms and the result was superb. You can enjoy this over your favourite ‘base’, like courgetti, cauli-rice or konjac noodles, but I just tuck in as is! Easy and nutritious!” – Monya
“Aaah, chicken livers… you either love ‘em or hate ‘em. I must admit, I dated two blokes in my life that wouldn’t touch them – until they tried my peri-peri chicken livers! One was completely converted, and I am married to the other one! Funnyman puts in formal requests for me to make them often. I think it’s the texture of the livers that bother people, so I get them browned first, then remove them from the pan, only to add them later after the sauce has thickened so they can gently cook through. This prevents them over-cooking and ‘crumbling’. They are also a fantastic source of iron. I used Nando’s® hot sauce which is a little #DirtyKeto. It is available at most supermarkets in the UK.” – Monya
