Ingredients
500g (1 lb) chicken livers
3 onions – sliced
60 ml oil
6 eggs
1/2 tsp salt or to taste
pinch pepper
1 thelma chicken cube
1/2 – 1 cup water

Method
Place eggs in a small saucepan and cover with water. Bring to the boil and set the timer for 10 minutes. Remove from heat and cover in cold water. Remove the shells when cool. Heat oil in a large frying pan and add onions and saute until glassy. Add the cleaned livers and cook briskly until the onions are nicely browned. Add salt & pepper, water and stock cube. I like to taste at the end and add more salt if needed. Cover with a lid and reduce heat and simmer gently for 30 minutes stirring occasionally. Remove from the head and allow to cool. Mince the liver mixture and the eggs into a large bowl. I always put a lice of white bread through the mincer at the end. Beat until well blended. Season to taste. Arrange on a platter and garnish with finely grated egg and decorate the sides with thinly sliced pickled cucumber.