Finger Lickin Chicken Livers
You either love them or hate them, and I for one do love a savoury chicken liver recipe but unlike most, I like my chicken livers well cooked, which I know breaks all the rules in town! Traditionally if served whole, they should be slightly pink so please cook exactly how you like eat them.
By the way, did you know that Chicken livers are high in protein and a rich store of folate, which is important for fertility and helps prevent certain birth defects. Livers are also loaded with iron to give you energy and a treasure trove of certain B vitamins, most notably B12.
Not only scrummy but so, so good for you!
Ingredients
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450g chicken livers- cleaned, de-veined
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Spiced Flour
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1 ½ tsp cumin seeds
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1 tsp coriander seeds
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1-2 small red chillies
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1 tsp sea salt flakes
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Freshly ground black pepper
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1½ tbsp plain flour
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Fat to Cook:
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60g unsalted butter- or 2 tbsp olive oil
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Garnish:
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Fresh lemon- wedges and juice
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Light sprinkle of sea salt flakes
Instructions
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Prepare spiced flour:
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01 Place all spices into a small pan and heat for 30 seconds or one minute to release their aroma.
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02 Tip all into a pestle and mortar and crush with salt and pepper or whiz up in an electric spice grinder. Add the flour and mix well. Turn out onto a plate or shallow bowl. Set to one side.
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Prepare chicken livers:
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03 Clean and remove white veins or yellow/green patches. Leave whole or cut into bite-size pieces.
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To cook:
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04 Heat the butter or oil in a large frying pan. Add the red chillies and cook for a few seconds.
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05 Roll each liver in the spiced flour and add to the pan. Fry until cooked.
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06 Serve immediately to the table with lots of fresh lemon juice and an extra sprinkling of flaked sea salt.
Notes
Make sure the chicken livers are very fresh and cleaned well before cooking, as any white veins or discolouration will toughen the liver during cooking. Traditionally chicken livers should be served slightly pink but with this dish it is perfectly acceptable to serve well cooked.
