Super quick and simple yet extremely satisfying dish which combines some wonderful flavours creating an unforgettable dining experience. Soft livers, slightly sour hard pomegranate seeds finished off with the citrusy aroma of fresh coriander leaves… what’s not to love?
If you like livers (and even if you don’t) you should really give this recipe a try. I know your first reaction might be “meh” but trust me, give it a try and you will love it.
I am a huge fan of quick meals. Often there is nothing better than a yummy dinner or supper on the table ready within minutes, not hours.
Livers cook quickly but they can be tricky… The longer you cook them the tougher they become, so overcooking them is a big no-no. Another tricky part relates to salt… added to soon makes them tough in the same way as overcooking, so salt goes always last when it comes to cooking livers.
Preparation time: 5 minutes
Cook time: 10 minutes
400g chicken livers
1 large pomegranate
1 large bunch of fresh coriander
1tbsp olive oil
Wash and chop the livers into smaller, bite-size chunks.
Wash and finely chop the coriander.
Deseed the pomegranate.
Preheat a heavy bottom frying pan, once hot add both butter and oil.
Once piping hot add the chopped livers, cook for 7 minutes stirring and tossing them continually.
Then add ¾ of the pomegranate seeds; cook for additional 2 minutes, continue stirring.
Add salt and pepper and ¾ of the chopped coriander; cook for an additional 1 minute.
Serve onto a plate or shallow bowl. Garnish with the remaining coriander and pomegranate seeds.
Serve with some nice buttered bread or best of all some nice hot buttered toast.
Hello lovely readers, I am Anjana from At The Corner Of Happy And Harried. I am so glad to be guest blogging at your lovely blog, Agata. Thanks a bunch for the opportunity!
Today I bring you a spicy and delicious recipe from southern India – chicken livers cooked in a spicy masala and finished by pan frying with a dash of black pepper. Don’t be put off by the long ingredient list. The method is pretty simple and you can find all these items at your nearest Indian/Asian store.
This dish is my husband’s absolute guilty indulgence. He can, and usually does, finish it off in one sitting! Have it with a cup of steamed white rice or Indian flat breads like rotis or naan. Provide a fresh green salad on the side and you have a lovely meal!
CHICKEN LIVER PEPPER FRY
You will need:
Chicken livers – 1 lb (450 gm)
Oil – 3 tbsp, preferably coconut oil for flavor and aroma
Mustard seeds – 1/2 tsp
Red chili flakes – 1 tsp
Curry leaves – a few
Onion – 1 large, finely chopped
Ginger and garlic paste – 2 tsp
Green chilies – 2, slit lengthwise
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Coriander powder – 1 1/2 tsp
Garam masala powder – 1/2 tsp
Black pepper powder – 1/2 – 1 tsp (as per taste)
Salt – to taste
Lemon juice – 1 tsp
Clean the chicken livers. To clean them properly, combine a teaspoon of turmeric powder in a cup of milk and immerse the livers for at least 15 minutes. Drain the liquid, wash them under cold running water and cut them in to medium-sized pieces. This is the best way to clean the livers and helps to get rid of the slightly bitter taste.
Meanwhile, heat oil in a pan. Add the mustard seeds, red chili flakes and curry leaves. When the mustard seeds start sputtering, add the onions and saute till they turn golden.
Now add the ginger and garlic paste and green chilies. Saute well till the raw smell is gone. Add all the masala powders and salt. Saute for a minute and add the chicken livers.
Mix well, cover and cook. You may not need to add any water, since a lot of liquid comes from the livers. But keep checking once in a while to see if it needs a sprinkling of water.
Once the livers are almost tender, open the lid and increase the heat so that most of the liquid evaporates. The oil will separate now. Dry roast the livers for a couple of minutes. (You can skip this step if you want a curried dish.)
Check seasoning and add more salt or pepper powder if you want. Add a teaspoon of lemon juice and remove from heat.
Serve hot with steamed white rice and curry or Indian flat breads like chapathis, rotis or naan. Goes well with warm tortillas and a fresh red onion salad too!
Have you tried chicken livers? Do you like it dry or curried?
With Christmas less than a week away it is time to pull out some of those festive recipes that are considered extra special. This one is a truly Christmassy looking one – with lovely colours and full of goodness, it would make a perfect starter during this festive season.
400g chicken livers
1 shallot, finely chopped
1 clove garlic, finely chopped
1 small chilli, finely chopped
4-5 tbsp olive oil
2 tbsp brandy
1 pomegranate, seeded
A handful of parsley, chopped
A good balsamic to drizzle
6 pieces of good quality bread
Salt and pepper, to taste
1. Heat a frying pan over a high heat and when it starts to smoke add a tablespoon of the olive oil. Season the livers well with salt, pepper and a good pinch of the chilli and add half the livers to the oil and stir-fry for a few minutes until the livers are browned all over. Remove to a warm plate, heat the pan again, add another tablespoon of oil and brown the remaining livers and again add them to your warm plate. Pour in the brandy to deglaze and get all the flavour from the pan and transfer the juices onto the livers on their plate.
2. Add another glug of olive oil and add the shallots, garlic and remaining chilli and cook until soft. Put the livers back in the pan, turn off the heat and smash them up into the onions until you have a rough textured liver mix.
3. Add chopped parsley and finally, sprinkle over the pomegranate seeds.
4. Toast the bread, drizzle a little olive oil over the top and layer with the liver mix. To finish dish up, drizzle with some more olive oil and balsamic vinegar.
Your livers should all look festive now with speckles of red and green throughout, and just wait to you try a mouthful!
Mark heard about this treat last Xmas from a work colleague, so no guarantees it’s correct as intended but… we absolutely love it.