Creamy chicken liv­ers with gre­mo­lata

YOU Winning Recipes - - CONTENTS -

Some peo­ple are not fond of lamb’s kid­neys and liver but en­joy chicken liv­ers. So I trans­formed Mar­iëtte’s de­li­cious and nos­tal­gic liver and kid­ney dish into an easy meal of chicken liv­ers with a green pep­per­corn cream sauce and a fresh gre­mo­lata.


The chicken liv­ers cook in a mat­ter of min­utes and the sauce is whipped up quickly with a tub of cot­tage cheese.

SERVES 3-4 Prepa­ra­tion time: 10 min Cook­ing time: 30 min


500 g chicken liv­ers, cleaned and trimmed salt and pep­per oil for fry­ing bunch of spring onions, chopped 15-30 ml (1-2 T) green pep­per­corns 15-30 ml (1-2 T) whole­grain mus­tard 1 tub (230 g) creamed cot­tage cheese


1-2 gar­lic cloves, chopped large hand­ful of pars­ley, chopped grated zest and juice of 1 lemon


125 ml (½ c) po­lenta 500 ml (2 c) wa­ter salt 1 round feta cheese 60 g mush­rooms, sliced and fried

1 Chicken liv­ers Sea­son the liv­ers with salt and pep­per. 2 Heat a pan un­til hot, pour in a lit­tle oil and fry the liv­ers, about 5-7 min­utes. 3 The liv­ers should be browned on the out­side but still quite pink inside (see tip be­low).

4 Re­duce the heat and stir in the spring onions, green pep­per­corns and whole­grain mus­tard. 5 Stir in the cot­tage cheese and sim­mer for 5 min­utes. Sea­son again with salt and pep­per, if nec­es­sary. 6 Gre­mo­lata Mix the in­gre­di­ents and set aside. 7 Po­lenta Mix the po­lenta, wa­ter and salt in a saucepan. Bring to the boil while stir­ring con­stantly. Sim­mer for about 15 min­utes or un­til cooked. Crum­ble the feta cheese and stir into the po­lenta. Add the fried mush­rooms and stir. 8 Spoon the po­lenta onto plates and top with the creamy chicken liv­ers. Sprin­kle the gre­mo­lata over.


Serve the cooked liv­ers with tomato chut­ney (recipe on page 35) or on strips of toasted bread in­stead of po­lenta.

This is de­li­cious and af­ford­able cook­ing – per­fect for a busy week­end


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