4 x Medium carrots, peeled and chopped
2 x Apples – peeled, cored and chopped
¼ cup x Water
6 x Eggs
1½ x Chicken Mince
¼kg x Chicken Livers, chopped
3 tbs x Sunflower Seed Oil
4 cups x Baby Spinach Leaves
Preheat the oven to 175°
Place carrots, apples, and water into a pan. Bring to a boil, then cover, reduce heat and simmer until soft, 10 to 15 minutes.
Meanwhile, crack eggs into a bowl and set aside. Place eggshells onto a baking sheet.
Bake eggshells in the preheated oven until dry, 5 to 7 minutes.
Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder.
Combine chicken mince, chicken livers, reserved eggs, ground eggshells, and sunflower oil in a large pan. Heat over medium heat, mixing occasionally, until chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes.
Place spinach on top of meat mixture, then cover with a lid and steam until soft, about 5 minutes.
Mash softened carrots and apples in a bowl with a potato masher and add to meat mixture. Mix until well combined.