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
- 1tbsp butter
- 1/4tsp salt
- 1/4tsp pepper
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.
This overnight marinated spicy chicken is super tasty and full of flavour; it can be used as a self-standing dish or as an addition in other recipes including salads or bakes. It works well with bread, rice, pasta or potatoes, the possibilities of its use are endless.
- 500g chicken breast; cubed into small pieces
- 4-5cm chunk of fresh ginger; finely sliced
- 3 spring onions; finely chopped
- 2 cloves of garlic; finely chopped
- 2 hot chillies; finely chopped, seeds included
- 1tbsp olive oil
- 1tbsp soy sauce
- 1tsp smoked paprika
- 1tsp dry coriander
- 1/2tsp black pepper
- 1/4tsp fine sea salt
In a large bowl mix together all ingredients except for the chicken, mix well until everything is well combined.
Then add the cubed chicken and toss until it is evenly coated.
Cover with kitchen foil and refrigerate for at least 12 hours, the longer the better.
Ideally you will give the mix a good stir at least a few times during this marinating time, just to make sure all the pieces of chicken are evenly covered.
Once the time is up and you are ready to cook simply preheat a heavy bottomed large frying pan (no additional fat should be needed as the mix marinade contained olive oil). Once the pan is hot add the chicken with its marinade and fry on medium heat for around 10 minutes. You want your chicken chunks just to start browning a little.
That’s it. All done!
Now, it is up to you what to do with it next 🙂
Normally, to start with, we would have it slightly warm in a freshly baked bap. Just a simple buttered bap, our spicy marinated chicken with the addition of some green salad leaves and maybe a slice or two of some cucumber and/or tomato – it really makes a perfect and filling sandwich with a taste to swoon for. Then the rest would go into a salad or pasta bake or it would just sit covered in the fridge waiting for when we once again fancy a yummy sandwich. It really is the perfect meat which can be used in many ways depending what else is on the menu.