2 tbs flaked almonds (we used whole almonds for added crunch)
1 tsp dried basil (Had none in the cupboard, so used oregano/marjoram mix)
bunch of dill chopped (We used more than recommended, but it was none the worse for it, love dill)
Serve with the leftover dill and parsley and enjoy.
I cannot express how scrumptious this recipe was, the chicken livers were soft, there was an initial hit of dill followed up by the delicate allspice, crunch of almonds and the sweetness of the dried fruit mmm, mmm