After finally acting on my resolution to use more offal in my cooking, I went to the butchers and purchased some chicken livers (along with some other interesting looking cuts, which I’m sure you’ll read about soon!). My first attempt was pretty unsuccessful; the meat was tough, and although the flavour was good, it felt like it hadn’t quite reached its potential.
Next time around, I told myself, I would cook them much more slowly, so that they are ultra tender and full of rich flavour. I paired them with the smoky and pungent flavours of paprika and cayenne, which turned out to be a match made in heaven.
Slow Cooked Chicken Livers Ingredients:
- 750g organic, free range chicken livers
- 2 large onions, peeled and finely chopped
- 2 red peppers, deseeded and chopped into slices
- 1 tbsp sweet paprika
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 200ml tomato passata
- Olive oil
- Sea Salt and Black Pepper
Slow Cooked Chicken Livers How To:
Cut any stringy bits away from the livers, then cut into strips. Heat a little olive oil in a heavy based frying pan to a high heat, then brown off the offal by cooking for 2 minutes each side. Remove from the pan and set aside.
Lower the heat to medium, add a little more olive oil, then add the onions. Fry until softened, for about 5 minutes, then add the paprika and cayenne. Fry gently for another couple of minutes, before adding the passata and about 200ml water.
Return the offal to the pan along with the peppers. Lower the heat to its lowest setting, stir well, and leave to simmer very gently for around 2 hours. Check occasionally, adding more water if needs be. Season to taste with a little salt and pepper.