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Chicken Livers

Paz
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Prep Time 10 mins
Cook Time 20 mins
Servings 4 people

Ingredients
  

  • 2 tbs butter
  • 2 tbs olive oil
  • 1 onion (sliced)
  • 3 garlic cloves (diced)
  • 1 green chili (diced) (more if you want it spicier)
  • 1 cup yellow bell pepper (sliced)
  • 600g chicken livers (cleaned and trimmed of excess fat)
  • 2 tbs chicken stock powder
  • 1 tsp cracked black pepper
  • 2 tbs Worcestershire sauce
  • 1 tbs lemon juice or squeeze of half lemon
  • 2 tsp Smoked paprika
  • Salt to taste
  • 1/2 cup heavy cream or full cream milk
  • Dusting of thyme (rubbed between the palms of your hands)

Instructions
 

  • Method:
  • Heat butter and olive oil in a large skillet over medium heat.
  • Sauté onions for 3 minutes or until translucent, then add garlic, chili and yellow peppers.
  • Fry until garlic is fragrant.
  • Add chicken livers.
  • Sprinkle chicken stock powder, black pepper, salt and paprika.
  • Sauté until chicken livers are browned, then add Worcestershire sauce, and lemon juice.
  • Sauté for 2-3 minutes, stirring until all the flavours meld.
  • It is important that the lemon juice melds with the other ingredients, or you may experience curdling when adding the milk or cream.
  • Lower the heat, add milk or heavy cream and simmer for 5-10 minutes.
  • Do not overcook the chicken livers.
  • I usually test one by cutting it open and it should still be just slightly pink in the middle.
  • Sprinkle a dusting of dried thyme.
  • Serve with crusty bread or cheesy garlic sour dough toast.