by Shereen Gomez

Prep: 20 mins | Cook: 45 mins| Serves: 1 person


  • Base:
  • 1 chicken breast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper to taste

Chicken liver topping:

  • 250g of fresh chicken livers
  • 1 cup baby spinach, shredded
  • olive oil
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 tomato grated/ 1 heaped tsp tomato paste/ 1 tbsp tomato puree
  • 1 tsp sugar/ sweetener to taste
  • grated mozzarella cheese or cheddar
  • garnish: baby tomato slices and basil leaves
  • salt and pepper to taste

Optional: chilli


Place base ingredients in a bowl or a blender and pulse till all mixed. You’ll be able to mould it without it falling apart.
Press into a round shape between 2 sheets of baking paper.
Place base, with the baking paper, into a hot pan until the base is cooked, flipping it over once.
Remove baking paper.

Braise onion, pepper and chilli in olive oil.
Add chopped livers and lightly sauté.
Add salt, pepper and spinach. Do not overcook.
Add tomato and sugar. Place liver topping onto the base (you might not need all- keeps for snacks tomorrow).
Top with the cheese, tomato slices and grill in the air-fryer for about 6 minutes or grill in oven for 10 minutes at 180°C.
Top with basil leaves and enjoy with a light salad.

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