Fried chicken livers
CHICKEN livers are great. They are an enduring delicacy in Zimbabwean cuisine along with other offals such as matumbu (intestines) and chicken necks. As a matter of fact, major chicken businesses supplying supermarket chains around the country have since been packing chicken livers as a standalone product.
I have been into chicken livers since childhood – that is no less than three decades ago.
So you see, I have come a long way with these, just like my other Zimbabwean compatriots.
There is little labour involved in getting chicken livers ready for the pan.
I think this is good news. All you need is the knowhow of preparing them.
So here is a simple, quick recipe that should get you enjoying them.
This recipe is for all types – beginners and seasoned cooks. If you never enjoyed chicken livers, I have fingers crossed this will have you hooked.
Ingredients
◆ 5 00 grammes chicken livers
◆ 3/4 teaspoon salt
◆ One teaspoon paprika
◆ One teaspoon finely minced garlic
◆ One large carrot, sliced into rings
◆ Eight spring
◆ Three tablespoons oil for frying onion, chopped
A few things to note as you do this fried chicken livers recipe:
1. Avoid overcrowding your pan. If need be, you may fry the livers in two batches. Overcrowding the pan causes the juices in the liver to come out, preventing the liver from properly frying and browning.
2. A small regular onion may be used in place of the spring onion. Add it before the carrot so it gets enough time to cook.
3. Finally, avoid overcooking the spring onion as it will turn bitter. Just a minute or two maximum will do it.
Enjoy these for breakfast, lunch and supper and in the process supply your system with some great iron.
Instructions
1. Get your ingredients together. Heat oil in pan. Add the livers, salt and paprika. Fry until livers begin to brown.
2. Add the carrot and garlic. Fry for two minutes. Add the spring onion, fry for a minute. Taste for seasoning and adjust accordingly. Enjoy! — zimbokitchen.com