Chicken liver and heart with rosemary

Wash clean the liver and hearts through running water and cut them into desired sizes.

In a large sauce pan, put the pieces together with the rosemary leaves stir and let them dry up and brown.

Add in the oil and let heat for about a minute then add in the onions and saute them

Add the ginger garlic paste, stir and let cook for a minute

Season with salt and pepper

Serve hot