CHICKEN LIVER IN GREEN MASALA

Chicken Liver is quite a favorite with hubby and I; however, since my kids don’t eat liver at all, I end up making a small portion and not so frequently.  I have tried out a few different variations and posted on the blog.

With the work from home directive during this period of lockdown, (hope everyone is keeping well; please stay safe) I find myself having some free time on my hands.  I have been kind of planning out my menus based on what is available at home.  I had bought the chicken liver just before the lockdown and didn’t want to keep it for too long, so today’s menu was a simple rice/sourak/jackfruit pappad and chicken liver.

Whilst rummaging through the fridge, I noticed that I had quite a lot of coriander leaves that I had brought just before the lockdown.  Needed to use this before it got spoilt so settled on a recipe for Chicken Liver in Green Masala.

Ingredients:

1. ½ kg chicken liver
2. ¼ tsp turmeric powder
3. ½ tsp pepper powder
4. ½ tsp salt
5. 1 tsp vinegar (I use malt)
6. 2-3 green chillies, chopped fine,
7. ½ tsp jeera seeds
8. 4 large flakes of garlic, chopped fine
9. 1-inch piece of ginger, chopped fine
10. 1 cup washed and chopped coriander leaves
11. 8-10 mint leaves, washed and chopped
12. 1 tsp salt
13. 1 cup yoghurt
14. 2 tbsp fried onions – brista(optional). I use store bought
15. 1 tbsp oil + 1 tbsp ghee
16. 4 cloves, 3 cardamoms, 1 inch of cinnamon and a sprig of curry leaves

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 ingredients 1-5 for 15-20 minutes and set aside
4. In a mortar and pestle, add ingredients 6-12 and crush to a paste (not very fine)
5. Add this paste together with the yoghurt and fried onions to the marinated liver and keep in the fridge for about 2 hours.
6. Remove from fridge at least ½ an hour before cooking
7. Heat a non-stick pan or kadai. Add 1 tbsp oil and then add the ingredients under point 16 (see note)
8. Next add the marinated liver and toss gently. The mixture will release a lot of water.
9. Keep cooking till the mixture dries up and the oil is released. If required, you can add ¼ cup of hot water.  Cook till done (It took nearly 10 minutes). Add the ghee and mix well.
10. Check for seasoning; at this stage if you like it spicy you can add a little freshly crush pepper.
11. Switch of the flame and garnish with coriander leaves.
12. Serve as a side dish or as a starter.

Note:

• I like to soak the liver in water mixed with a little milk for about 15-20 minutes to remove any impurities and strong flavors. I then wash and drain in a colander.
• You can skip the brista (fried onions) and replace with 1 large onion finely sliced at stage 7 of the preparation.

CHICKEN LIVER JEEREM MEEREM

Jeerem Meerem is a versatile spice blend, goes well with meat, vegetables, fish and eggs.  It literally translates to Cumin and Pepper.  It is a blend of a few basic spices like pepper, cumin, coriander, turmeric and a wee pinch of (red chilli powder, clove powder and cinnamon powder which are optional). I have started using this blend of spice only after my last trip to Goa.   One of the ladies in the shop at the Mapusa market recommended it and also recommended the Mario brand.

Chicken Liver is quite a favorite with hubby and I; however, since my kids don’t eat liver at all, I end up making a small portion.

Recently, whilst deciding what to do with the chicken liver I spotted the jeerem meerem powder in the freezer; thought I’d give it a try with liver and I must say that I was quite happy with the result.

Ingredients:

350 gms. of chicken liver

1 tsp ginger/garlic paste

1 tbsp. jeerem meerem powder

1 green chilli, slit

2-3 medium sized red onions sliced (not very fine)

3-4 flakes of garlic, sliced

1” piece of ginger, julienned

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

Salt to taste

1 to 1-1/2 tsp. goa vinegar / malt vinegar

¼ cup coriander leaves, chopped

2-3 tbsp. oil (I used coconut)

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 the jeerem meerem spice powder.   Let it marinate for at least an hour.
4. In a non-stick pan (preferably), add a tbsp. of oil.  Add the liver, cook on both sides on medium to high heat.  Do not overcook the liver; it should be moist in the middle. Once cooked, remove the liver from the pan and keep aside.
5. In the same pan add the remaining oil and sauté the green chilli, ginger/garlic and onions till nicely browned, then add the capsicums and the vinegar and continue cooking for a few more minutes.  Add salt to taste. The vinegar helps in deglazing the pan as well.
6. Next add the liver together with the pan juices, if any and toss gently with the onion mixture. Keep cooking for another 3-4 minutes for the flavours to infuse.
7. Finish the dish with chopped coriander leaves.
8. Serve as a side dish or a starter.

Note:

• I like to soak the  liver in milk for about 15-20 minutes to remove any impurities and strong flavours. I then wash and drain in a colander.

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.