Spicy Creamy Chicken Livers with Mushrooms

Heat oil in a large pan over medium heat.

Add the chicken livers and brown them for about 3 minutes. Remove and set them aside.

In the same pan, add onions, garlic, mushrooms, and sundried tomatoes. Sauté until softened.

Stir in paprika, ground cumin, Seven Colours Grill Seasoning, chili flakes, and mixed herbs.

Pour in the fresh cream and let the sauce simmer gently for 3 minutes.

Return the browned livers to the pan, season with salt and pepper, and cook for an additional 10–15 minutes until the livers are cooked through and the sauce thickens.

Serve hot with your choice of rice, mashed potatoes, or crusty bread.

Serving and Storage Tips
Serve immediately while hot.