Ingredients

2 lb 3 oz.chicken livers
2 cups chopped mushrooms
8 ^1/2 oz. fresh cream
1 tbsp. sundried tomatoes
1 onion chopped
1 tsp garlic minced
1 tsp paprika
1 tsp ground cumin
*1 tbsp seven colors grill seasoning
1tsp chili flakes
Salt and pepper

*Basic blends include salt, red and black peppers and additional flavor from garlic salt or onion powder. Chili powder, dried herbs and warm spices like cumin, cloves and cinnamon can turn up the volume.
** Roux (Optional) 2 Tbl. each flour & butter

Instructions

To make this dish, heat oil in a pan over medium heat and brown chicken livers for 3 minutes.
Transfer the browned livers to a plate and set aside.
Add onions, garlic, mushrooms, sundried tomatoes, paprika, ground cumin, seven colors grill seasoning, chili flakes. **Make a Roux if desired
Add fresh cream to the pan and let it simmer for 3 minutes.
Return the browned livers to the pot, season with salt and pepper, and cook for 10 to 15 minutes.

Cooking Method

Browning the Livers

To begin with, heat oil in a pan over medium heat.
Once the oil is heated, add the chicken livers to the pan and brown them for about 3 minutes.
Once they are browned, transfer them to a plate and set them aside.

Simmering the Sauce

Next, add the chopped onions, minced garlic, chopped mushrooms, sundried tomatoes, paprika, ground cumin, seven colors grill seasoning, chili flakes.
**Once everything has been sautéed  use butter and flour to make a roux. (Optional) This is used to thicken the broth to create a luscious and smooth cream sauce.
Add fresh cream to the same pan and let the mixture simmer for about 3 minutes.

Combining and Seasoning

After the sauce has simmered, return the browned livers to the pan.
Season the mixture with salt and pepper and let it cook for 10 to 15 minutes.
During this time, the flavors will meld together, creating a delicious and spicy dish.