Three toothsome delicacies using chicken liver
The next time you shop for meat, be sure to put fresh chicken livers into your basket. Any registered dietician will agree with this choice because chicken livers are a great source of nutrients. Every super-nutrient bite you take will be packed full of vitamins and minerals, like Vitamin E. Some Vitamin E benefits include healthier skin, improved eyesight, and a boosted immune system.
To help you get chicken liver into your diet, here are three tried and true halal recipes!
Peri Peri Chicken Livers
- 500g chicken livers, trimmed of fat
- 3 crushed garlic cloves
- 2tbsp butter
- 1 lemon, juiced
- ½ cup cream
- 3tbsp peri-peri sauce
- Salt and pepper to taste
- Chopped parsley leaves
- Use a large skillet to melt butter on high heat.
- Sear the livers in batches until they’re browned on both sides.
- Add the peri peri sauce and garlic, cooking for 2 minutes.
- Pour in the cream and lemon juice, simmering for 5 minutes.
- Season to taste, top with parsley, then serve.
Sauteed Chicken Livers with Onions
- 500g chicken livers
- 1 large onion, sliced into rings
- 2tbsp olive oil
- 1tsp salt
- 1/4tsp crushed black pepper
- Pat the livers dry with a kitchen roll then cut them in half, removing any fat.
- Heat olive oil over medium heat then adds the onions and half the salt, stirring often until golden.
- Remove the onions and put them to the side.
- Place the chicken livers into the pan with the black pepper and remaining salt and cook until the livers are browned.
- Top with the fried onions and serve.
Chicken Liver Pate
- 375g unsalted butter
- 400g chicken livers, trimmed
- 1 large garlic clove, crushed
- 3 thyme sprig leaves
- Heat butter in a pan over medium heat then add the chicken livers, frying each side. Hold back some of the butter for the end.
- Add in the crushed garlic and thyme, frying for two minutes.
- Blend everything in a food processor until the mixture becomes a smooth paste.
- Season to taste then put the mixture into jars. Leave to chill for at least 4 hours before serving. Melt the remaining butter to drizzle over the plate, then serve with fresh crusty bread.