Chicken liv­ers

Friday - - Leisure -

Prep time: 30 mins Cook­ing time: 45 mins In­gre­di­ents 5 tbsp 5 tsp 5 tsp

1 tbsp

(serves 4) but­ter chopped gar­lic chopped fresh red chill­ies tomato paste

100g 2 tbsp pinch 1 25g 250ml 150ml 100ml 50ml 200ml chopped Roma toma­toes pa­prika chilli flakes bay leaf beef bouil­lon wa­ter white sauce cream bar­be­cue sauce sun­flower oil Method 1. To make sauce, heat but­ter in pan and add gar­lic and chill­ies. Sauté un­til gar­lic is golden brown. Add tomato paste and con­tinue to sim­mer for 5 min­utes. Add toma­toes and stir un­til they are soft and mushy. Sea­son with pa­prika, chilli flakes, salt, black pep­per, bay leaf and beef bouil­lon. Mix well then add wa­ter, white sauce, cream and bar­be­cue sauce. Mix then sim­mer for 30 min­utes. To pre­pare chicken liv­ers, heat 50ml sun­flower oil in deep fry­ing pan and sauté chicken liv­ers un­til slightly golden. Add pre­pared sauce and let it sim­mer un­til it’s thick and coats the liv­ers well. Mean­while, in another pan, heat re­main­ing sun­flower oil. Toss leeks in flour then deep-fry un­til golden brown. Place on kitchen pa­per to ab­sorb ex­cess oil then set aside. In same oil, sauté bell pep­pers and onion un­til they soften. Place on kitchen pa­per to ab­sorb ex­cess oil then keep warm. To pre­pare crou­tons, pre­heat oven to 180°C. Spread cia­batta with but­ter and sea­son. Bake in oven for 5 min­utes or un­til golden brown. To serve, place a crou­ton on a plate, add a por­tion of chicken liv­ers with sauce and top with a por­tion of fried leeks. Gar­nish with sautéd bell pep­pers and onion, and cress.

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