Moroccan Spiced Chicken Liver and Caramelised Onion Flatbread Wraps
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Ingredients
- 500 g chicken livers
- 2 onions, thinly sliced
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp flat-leaf parsley, chopped
- 4 flatbreads
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 430 kcal
- Protein
- 27.9 g
- Carbohydrate
- 39.9 g
- of which sugars
- 5.9 g
- Fat
- 16 g
- of which saturates
- 3.6 g
- Fibre
- 3.4 g
- Salt
- 1.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tablespoon of the olive oil in a wide pan and cook the onions over a low-medium heat for 15 minutes, stirring often, until deeply golden.
- 2
Push the onions to one side, add the remaining olive oil and the chicken livers, and cook for 4-5 minutes, turning, until browned outside and just cooked through with no pink remaining inside.
- 3
Stir in the garlic, ground cumin and paprika and cook for 1 minute, mixing with the onions.
- 4
Scatter with the flat-leaf parsley, warm the flatbreads, and serve the mixture rolled up inside.
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