Ingredients:

• 500g chicken livers, cleaned
• 250g mushrooms, sliced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon chili flakes (adjust to taste)
• 1 tablespoon paprika
• 1/2 cup chicken broth
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the onion and garlic, sautéing until softened and fragrant, about 2-3 minutes.
3. Increase the heat to medium-high, add the chicken livers and mushrooms, and cook until the livers are browned on all sides but still pink in the middle, about 5 minutes.
4. Sprinkle with chili flakes and paprika, stirring to coat the livers and mushrooms evenly.
5. Pour in the chicken broth and tomato paste, stirring to combine.
6. Bring to a simmer, then reduce the heat and let simmer for 10 minutes, or until the sauce has thickened.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes