How to make
Cut the chicken livers in half, wash and let them drain in a colander for a while. Heat 5-6 spoons of oil and fry the livers in the pan.
So that they do not splatter, it is better to immediately cover the pan with thick paper instead of a lid, leaving it slightly ajar. Turn the livers to fry on both sides briefly.
Add one red and one green pepper (diced), a handful of leek slices, chopped garlic cloves and mix.
Sprinkle with salt, black pepper, a little savory herb, paprika and add 1/2 cup of canned tomatoes.
Let it boil for a while, stir and voila, it's ready. A bit of green from a sprig of spring onions could add a bit more contrast to the color of the plate.
