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Chicken liver and tomato ragu recipe

Chicken liver and tomato ragu recipe

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For a new twist on a classic ragu, try this easy chicken pasta recipe with budget-friendly chicken livers. Make the tomato ragu with carrots, garlic and a squeeze of lemon and enjoy in just 40 minutes, or make ahead and freeze for busy weeknights. See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 469 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 carrots, scrubbed and diced
  • 4 garlic cloves, finely chopped
  • ¼ x 30g pack fresh basil, stalks finely chopped, leaves torn
  • 380g pack chicken livers, finely chopped, any sinew removed and discarded
  • 400g tin Grower's Harvest chopped tomatoes
  • 1 chicken stock cube, made up to 300ml
  • ½ tsp caster sugar
  • 300g penne
  • ¼ Suntrail Farms lemon, juiced
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    1980kj
    469kcal     23%

  • Fat

    12g 17%

  • Saturates

    2g 11%

  • Sugars

    12g 13%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 69.1g Protein 25.8g Fibre 3.3g

Method

  1. Heat 1 tbsp oil in a large nonstick saucepan, over a low-medium heat. Fry the onion and carrots for 10 mins, stirring occasionally. Stir in the garlic and basil stalks and cook for 2 mins more. Transfer to a bowl; set aside.
  2. Return the pan to a high heat and add the remaining oil. Add the chicken livers and stir-fry for 5 mins until browned. Return the onion mixture to the pan and stir in the tomatoes, stock and sugar. Season, bring to the boil, then simmer for 20 mins until reduced and thickened, and the liver is cooked through. Meanwhile, cook the pasta to pack instructions.
  3. Taste the ragu and add another pinch of sugar or more seasoning, if needed. Add a squeeze of lemon juice to taste and stir in half the torn basil leaves. Divide the pasta between 4 bowls, spoon over the ragu and top with the remaining basil.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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