Paprika Chicken Livers with Herbed Yogurt

Paprika Chicken Livers with Coriander & Mint Yogurt

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 )

Flour and Paprika

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

  1. Warm the oil in a frying pan
  2. Cover a small plate with flour season it generously with the paprika, chilli and salt.
  3. Roll the chicken livers in the seasoned flour.
  4. 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 .
  5. Mix together the herbs and yogurt
  6. Serve the livers with the herbed yogurt
This entry was posted in Autumn, Chicken, Meat. Bookmark the permalink.

3 Responses to Paprika Chicken Livers with Herbed Yogurt

  1. Lizzie says:

    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.

  2. kellypea says:

    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!

  3. Pingback: Cookbook : The Good Table by Valentine Warner Featuring Stubby Beans | Girl Interrupted Eating

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