Pan Fried Chicken Liver

There are mixed responses when you ask someone if they like chicken liver or not. Some of them have not tried it, others can’t stand it and many love it. I belong to the latter category of people who love it. The first time I had chicken liver, was when a family member was unwell and the doctor recommended to eat chicken liver among other foods, probably for the high iron and vitamin content I guess. Anyways, since then, I always look for the liver part in a chicken curry or in an all chicken parts fry. Also, my dad used to make an amazing liver dish with sauteed onions and green chilies paired with Indian spices and flavors which is mouthwatering and a treat for dinner. In this recipe, I have used fresh green beans as part of my base and the ‘green veggie’ and also because it goes great with the flavors incorporated in my dish. The livers are fried with delicious ingredients like butter, garlic, red chili flakes, cayenne pepper and a new favorite of mine- Red Wine Vinegar, which is a pretty versatile ingredient and adds a perfect punch and some acidity to this dish.

{Recipe}
Pan fried Chicken Liver served on a bed of Sauteed Fresh Green Beans

INGREDIENTS:
Chicken Liver- 1 pound
Green Beans- About 20 to 25
Minced Garlic- 2 tbsps
Red Chili Flakes- 2tbsps
Salt
Cayenne Pepper- 1 tbsp
Red wine Vinegar- 1tsp
Parsley leaves
Oil

PREPARATION:
1)In a pan, heat up some butter and some oil. Then add the minced garlic and red chili flakes to the pan and saute till golden brown.
2)Then add some washed fresh green beans to the pan along with some salt and red wine vinegar and mix well. Cook till the color changes to a duller shade of green and is wilted a bit so you know it’s properly cooked which takes about 10 to 15 minutes of stir frying at medium to high heat.
3)After the beans are cooked, keep them aside and on the same pan, add the liver pieces along with cayenne pepper, some more minced garlic and some salt. Mix well and saute till the chicken livers are firm and are completely cooked (about 20 minutes) at medium heat.
4)Add a bit of red wine vinegar to the chicken liver and then plate it as shown with some fresh curly parsley and the remaining resting juices of the chicken liver with oil and butter. Enjoy! 🙂