Lately I am addicted to Masterchef. When I make it home on time from work, I love watching the three challenges contestants have to go through. And here and there pick up an idea or two. During the semi finals not long ago one of the tests was to identify animal organs. I have to admit I got a couple right, many wrong. What I realized though is that I rarely cook organs. They are full of vital minerals, known to be very tasty and I just eat them in patés?
I decided to approach my butcher and ask him for advise on what to go for first. His advise: to try out veal and chicken livers. Not sure I’ll make it all the way to their hearts, but so far I am enriching my taste buds.
Besides the traditional paté there are plenty of recipes for chicken livers. Such a great ingredient once discovered. Being at my first attempt, I decided to go for the BBC Food spicy chicken livers.
225g fresh chicken livers
2cm fresh ginger, chopped very finely
6 garlic cloves, chopped very finely
1 large hot green chilli, chopped very finely
¼tsp ground turmeric
½ tsp ground cumin
1 tsp coriander powder
½ lemon, juiced
2 tbsp oil
3 tbsp fresh coriander, chopped
1 tbsp fresh mint, chopped
1 medium onion, sliced thinly
salt as desired
Clean the chicken livers and dice them up.
Mix together the ginger, garlic, chilli, turmeric, cumin, lemon juice and some salt, add the chicken livers and mix until they are thoroughly coated.
Heat the oil to smoking point in a large heavy-bottomed frying pan, then add the livers.
Don’t stir them too much, just shake the pan to toss them or stir very lightly with a wooden spatula.
Cook for 4-5min, until browned on the outside but still pink on the inside, or longer if you prefer them well done.
Toss in the coriander and mint and check the seasoning, adding a squeeze of lemon juice if you like and serve immediately.
I hope you will enjoy this spicy twist on chicken livers. And if you have a fool proof recipe on chicken liver paté, I would be very happy to hear about it.