This is my new favourite quick cook supper , ready in a few minutes. Its an adaptation of a Nigel Slater recipe thats been hanging around in my recipe folder for a while ( some of his other affordable meaty recipes available here )
Chicken Livers are cheap low in fat , rich in iron and taste great meltingly creamy inside the smoky paprika forms a light crust. These would also be delicious in flatbread.
Paprika Chicken Livers with Coriander Yogurt
Serves 1
1 tbsp of sunflower oil
200g chicken livers
2 heaped tbsp of plain flour
1 tsp of smoked paprika
1 pinch of ground chilli
To serve
Thick chilled plain yoghurt
Chopped coriander or mint leaves
- Warm the oil in a frying pan
- Cover a small plate with flour season it generously with the paprika, chilli and salt.
- Roll the chicken livers in the seasoned flour.
- Drop the seasoned livers into the hot oil. Let them cook without moving them until they are golden underneath, then turn and continue cooking until the livers have a pale gold coat .
- Mix together the herbs and yogurt
- Serve the livers with the herbed yogurt
I’ve never prepared a liver dish. I’m not a great fan of liver, as my grandma used to make me eat boiled pigs liver in congee which was horrible.
This looks like a perfect starting place.
I think that if my mother had fed me your chicken livers instead of the ones she made fried in bacon fat and with onions, I may have had a different attitude about liver. You’ve piqued my curiosity!
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