PAN-FRIED CHICKEN LIVERS SAUTEED WITH ONIONS, CAPSICUMS AND BALSAMIC VINEGAR

When you think of chicken liver, the first thought that comes to mind is a pate or a terrine. This recipe is neither; it is a yummy dish that serves as a light lunch on crostini and with a side of salad or as an accompaniment to pasta or rice.   It could also be served as a starter.  Chicken livers may not be on everyone’s list of foods to eat but I can assure you, if well prepared, this is a delicious dish.

Strange as it may seem, I loved offal even as a child – it was probably the way my mum cooked offal – always delicious; none of that smelly stuff.  I don’t recall eating chicken liver though; it was probably beef liver that we cooked at home.

I started cooking chicken liver only after coming to Auckland about 10 years ago.  Maurice loves it but the kids won’t even go anywhere near the dish.  Hence I always make a small quantity which is sufficient for the two of us for dinner and leftovers for lunch the next day.  Given that I had never cooked the dish nor seen anyone else cook it, it was a bit of the challenge especially since I didn’t know how to prepare the livers nor cook them.  The 1^st time I cooked liver, I thought I’d try a bit of fusion – Indian and Italian; I must admit the end result was finger licking good.  I have therefore stuck to this preparation.  I have tried making it in a Kerala style which also turned out good – I will post that recipe the next time I make it.  Enjoy!!

Ingredients:

350 gms of chicken liver

1 tsp ginger/garlic paste

¾ – 1 tsp chilli powder

½ tsp turmeric powder

½ tsp chaat masala (optional)

½ tsp of any other meat masala (optional)

2-3 tbsp rice flour for dusting

3 medium sized red onions sliced (not very fine)

2 capsicums sliced (not very fine – I like to use 2 colours)

1 tbsp of balsamic vinegar

1 tbsp white wine (optional)

1 green chilli, slit

Salt to taste

¼ cup parsley leaves, chopped

Toasted pine nuts (optional)

4 tbsp olive oil

Method:

1. Trim the livers of any membranes, veins or connective tissues.
2. Wash the liver and let it drain in a colander. Pat dry with kitchen paper towel and then cut into halves or medium size pieces.
3. Marinate the liver with salt, ginger/garlic paste and all the spice powders.   Let it marinate for at least an hour.
4. Next dust the liver pieces in rice flour and pan fry in a little olive oil for about 3-4 minutes on each side on medium heat. Do not overcook the liver; it should be crispy outside and moist in the middle. Once cooked, remove the liver from the pan and keep aside.
5. In the same pan add the remaining olive oil and sauté the onions till translucent, then add the capsicums, green chilli, balsamic vinegar and wine and continue cooking for a few more minutes till the capsicums soften. Add some salt to taste. The balsamic vinegar helps in deglazing the pan as well.
6. Add the liver together with the pan juices, if any and toss gently with the onion mixture. Keep cooking for another 3-4 minutes.
7. Finish the dish with chopped parsley and toasted pine nuts.
8. Serve on crostini or as a side with pasta or rice.

Notes:

• You can substitute rice flour with plain flour.
• Do not overcook the livers else you will end up with grainy and grey looking meat pieces – not appetizing at all.
• You can substitute the meat masala with some dhania/jeera powder or any other spice powder of your choice.