Chicken meat is mild compared to the intense flavour of liver, an organ that has worked hard during its lifetime. The latter often repulsed by many for its unique and bold taste. When cooked and spiced right, chicken liver is absolutely delicious. Very easy to prepare and ready in minutes. Marinated with a spice paste, the livers are cooked and tossed with partially softened onions, green chillies and tomato. The crunch from the onions with the delightful texture of the seasoned liver is enjoyable. A dish that every liver lover must try. Serve livers on toast for a hearty brunch or snack. Alternatively, pair with wine and salad for an elegant and satisfying meal.
Ensure to handle livers carefully and remove any sinew (fibrous tissue). If you notice any green spots, trim and discard. Probably, the gallbladder has burst with the bile spreading into the liver. Thus, causing discolouration and ultimately bitter taste once cooked. Wash with some wheat flour to get rid of any unpleasant aroma. An inexpensive protein, liver is rich in iron, packed with nutrients, low in calories and fats.
Ensure to handle livers carefully and remove any sinew (fibrous tissue). If you notice any green spots, trim and discard. Probably, the gallbladder has burst with the bile spreading into the liver. Thus, causing discolouration and ultimately bitter taste once cooked. Wash with some wheat flour to get rid of any unpleasant aroma. An inexpensive protein, liver is rich in iron, packed with nutrients, low in calories and fats.
Goan Chicken Liver Fry
(Serves 8)
Ingredients:
800 grams chicken livers
2 large onions (diced into medium-size pieces)
1 large tomato (chopped)
2 long green chillies (chopped)
a dash of bouillon cube
a pinch of sugar
few coriander leaves (chopped)
2 tablespoons wheat flour
2 tablespoons vinegar
2 + 2 tablespoons of oil
salt
Grind to a fine paste (with 1 tablespoon water)
4 long green chillies
1/2 teaspoon cumin seeds
6 large cloves of garlic
1-inch ginger
6 cloves
2 cinnamon sticks (1.5-inches each)
10 whole black peppercorns
1/2 teaspoon turmeric powder
Method:
Cut the chicken livers into desired pieces. Trim, discard any sinew (fibrous tissue) and green parts (if any). Dust the pieces of liver with wheat flour. Rinse using a colander, drain well and season with salt. Marinate with the ground spice paste and set aside for 30 minutes.
Heat a skillet with 2 tablespoons of oil. Sauté onions until translucent but still crunchy. Stir in the green chillies and tomato with some salt. Once tomato is soft, transfer mixture into a plate. Keep aside.
In the same skillet, add the balance 2 tablespoons of oil. On high heat, cook the pieces of liver stirring occasionally. Incorporate the vinegar, bouillon and sugar. Once the liquid is absorbed and mixture almost dry, combine the precooked onion mixture well. Check for seasoning and sprinkle some salt.
Garnish with coriander leaves and serve hot.
Note:
(Serves 8)
Ingredients:
800 grams chicken livers
2 large onions (diced into medium-size pieces)
1 large tomato (chopped)
2 long green chillies (chopped)
a dash of bouillon cube
a pinch of sugar
few coriander leaves (chopped)
2 tablespoons wheat flour
2 tablespoons vinegar
2 + 2 tablespoons of oil
salt
Grind to a fine paste (with 1 tablespoon water)
4 long green chillies
1/2 teaspoon cumin seeds
6 large cloves of garlic
1-inch ginger
6 cloves
2 cinnamon sticks (1.5-inches each)
10 whole black peppercorns
1/2 teaspoon turmeric powder
Method:
Cut the chicken livers into desired pieces. Trim, discard any sinew (fibrous tissue) and green parts (if any). Dust the pieces of liver with wheat flour. Rinse using a colander, drain well and season with salt. Marinate with the ground spice paste and set aside for 30 minutes.
Heat a skillet with 2 tablespoons of oil. Sauté onions until translucent but still crunchy. Stir in the green chillies and tomato with some salt. Once tomato is soft, transfer mixture into a plate. Keep aside.
In the same skillet, add the balance 2 tablespoons of oil. On high heat, cook the pieces of liver stirring occasionally. Incorporate the vinegar, bouillon and sugar. Once the liquid is absorbed and mixture almost dry, combine the precooked onion mixture well. Check for seasoning and sprinkle some salt.
Garnish with coriander leaves and serve hot.
Note:
- Liver cooks very fast. Do not overcook.
- For green masala, grind some coriander leaves with the other ingredients.
- Red masala can be prepared by substituting green chillies with 6 dried red Kashmiri chillies.