Aaah, chicken livers… you either love ‘em or hate ‘em. I must admit though, I dated two blokes in my life that wouldn’t touch them – until they tried mine. Now I don’t want to blow smoke up my own ass, but the one was completely converted, and I am married to the other one who puts in formal requests for me to make this dish. I think it’s the texture of the livers that bother people, so I get them browned first, then remove them from the pan, only to add them later after the sauce has thickened and reduced so they can gently cook through. This prevents them over-cooking and ‘crumbling’. They are also a fantastic source of iron. For those that love Nando’s® (er, who doesn’t?), they sell a killer hot sauce which is my go-to for this recipe (#DirtyKeto) and is available at most supermarkets in the UK. Add a dollop of sour cream, garnish with parsley and tuck into your bowl with a spoon – nothing else needed. If you are cooking for more people, double up the recipe using the plugin feature and increase your cooking time to reduce the sauce. In fact, I suggest you make a double batch anyway because its simply glorious the next day after all those flavours settle in and get to know each other. At 12g carbs per serving, you may want to tuck into this after a fast (if you are IF), or save it as a weekend treat.