Luxurious Chicken Livers
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Clean chicken livers by separating into lobes, then trim off all fat and connective tissue. Rinse livers, then dry. Cut into two bite-size pieces of similar thickness.
Measure out seeds and mince garlic. Heat oil in a large frying pan set over medium-high heat. Add seeds and garlic and stir often until seeds start to turn golden, about 3 minutes.
Add livers to the pan. Sprinkle with garam masala, ground coriander and salt. Stir gently for 3 minutes. Then add the sour cream and turn heat to medium. Stir often, uncovered, for 3 minutes. Spoon onto toast or rice, then sprinkle with onions and fresh coriander.
|Per 170 g serving||Amount|
|Saturated Fat||5 g|
|Per 170 g serving||% Daily Value|