Chicken livers are something most of us eat on a daily basis but i hear one too many people complain about overcooking them or having a grey colour on them. This recipe helps you with those issues.
What You'll Need - Serves 2
250g chicken livers
2 tbs tomato paste
1 medium onion
4 garlic cloves
1 tsp chilli flakes (or use 1 fresh chilli)
2 tsp paprika
1 tsp oregano
1 tsp cumin
1 cup chicken stock
1 lemon
1 tbs butter
4 tbs cooking oil
2 Tbs Plain Yoghurt
10g fresh coriander
salt & pepper to taste.
Prep - 10 Minutes
Make sure your livers are defrosted - cooking with livers that aren't fully defrosted releases water into the pan and makes them boil.
Season your livers with salt and pepper.
Thinly slice your onion.
Mince your garlic cloves.
Finely chop Coriander
Let's Get Cooking - 10 Minutes
In a large pan, heat the butter and cooking oil - Make sure it’s very hot.
Add the livers and fry them on high heat until they are browned.
Once browned, remove from the pan and place in a pan.
Turn down the heat to medium and add the garlic cloves and onions. Cook until the onions are soft.
Season with paprika, oregano, cumin, and chili flakes.
Add in the tomato paste and combine with the onions and garlic.
Pour in the chicken stock and combine. Bring the sauce to a low simmer.
Taste for salt and season if needed.
Add back the chicken livers and simmer for no more than 5 minutes.
Add the yoghurt and stir into the sauce until well combined. Immediately remove from the heat.
Add the juice of the lemon and fresh coriander and combine
Serve with garlic bread or any bread of your choice
Love,
V