Thursday, March 24, 2016

Spicy Chicken Livers (With Video)

Dearest Reader,

Due to my anaemia, my nutritionist recommended that I eat more chicken livers as they are a good source of iron. You don't need an excuse to eat chicken livers though. If you are tired of boring, old chicken liver pâté, then do yourself a favour and cook your lives my way. They are delicious this way.

Spicy Chicken Livers





Sauce Ingredients: (Serves 2)

300g tomatoes (chopped finely)
0.5 Red Bell Pepper
1 Shallot
1 stalk Green Onion
30g coconut oil
1 to 2 garlic cloves
1 tsp Finely grated Ginger
8 big leaves of Basil
1 tsp Garam Masala
2 tsp Curry Powder
0.25 Coriander powder
0.5 Turmeric powder
0.5 tsp Cumin seeds
0.5 tsp Coriander seeds
0.25 tsp cinnamon powder

Chicken Livers
150g per person

Directions:

In coconut oil over a medium heat, sauté green onions, shallots, garlic and ginger. After 3 minutes, add spices to the mixture. Then, add tomatoes, red bell peppers and stir. Leave to simmer for 5 minutes, checking every minute to make sure that nothing burns. Turn heat down to low and let simmer for another 5 minutes. (Empty half the sauce in a container that will allow the sauce to stay in the fridge for 3 days for another protein another day.)

In another pan, fry chicken livers. Add half of the sauce to the chicken livers and stir. Let it simmer for a minute and serve.





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