Chicken liver, heart and breast
150 gram chicken liver
150 gram chicken breast
100 gram chicken breast
Handful toasted sun flower seeds
2 red capsicums
1 teaspoon baharat spices
1 teaspoon paprika powder
Baby leaf salad
4 tablespoons raw tahini
2 garlic cloves
Pinch of salt
Juice of ½ lemon
½ bunch parlsey
½ bunch cilantro
To make the sauce
Cut the parsley and cilantro really small, crush the garlic cloves with a good pinch of salt.
Mix the tahini with lemon juice, the garlic, the herbs and add water until you have a nice thick sauce.
Cut the liver, heart and breast in the same size pieces. Make a marinade with 1 teaspoon of baharat, 1 teaspoon of paprika, a pinch of salt and a good drizzle of olive oil. Put it in the fridge for a day or at least half a day.
Take the top of the capsicum and take out the seeds. Brush the outside with olive oil, put the top back on and put them in a preheated oven (200c/390f) oven until soft, this may take an hour or so.
When the capsicums are done, heat a heavy skillet on a medium to high fire and bake the meat until done.
Put some lettuce on a plate, put the capsicum in the middle and fill it up with meat, drizzle the sauce on the meat and end with some toasted sun flower seeds. Serve with more of the sauce on the side.