Serves 4 – 6
Cooking time: 20 minutes


  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 tomatoes, chopped
  • Salt, to taste
  • 500g Grain Field Chickens Chicken Livers, sliced
  • 2 sprigs of fresh Rosemary, leaves only
  • 2 potatoes, boiled and roughly mashed


  1.  Sauté the onions and garlic in a little butter for a few minutes. Add the tomatoes and season to taste.
  2.  Dry the chicken livers well with paper towels and season.
  3.  Heat oil in a frying pan and gently fry the chicken livers for about 4 minutes. Remove and stir into the tomato mixture together with the Rosemary. Cook until the tomatoes are reduced slightly. Serve chicken livers with potato mash.