Thursday, December 13, 2012

Chicken Liver Fry with Onions

I am not much of a liver fan. To be frank, I don't enjoy eating liver as much as my husband does. It
is, in fact, in order to make him happy that I cook liver curry at times, the one my mother used to
prepare at home and I used to scoff at. Anyway, very recently while buying chicken liver from a
Lebanese grocery store here, the man behind the counter shared this recipe with me which I
slightly modified suiting my taste bud. I don’t wanna sound braggart, but the liver fry turned out
absolutely tantalizing and mouthwatering. The butter sauce poured at last lent a beautiful flavour
enriching the taste of the dish beyond measure. Served with crisply toasted breads, each nibble of
this fry melted in the mouth and I could not stop hogging.


An apt preparation to make even the worst liver hating person begin to appreciate, I, for example,
 being transformed from a hater to an admirer, this is the ultimate way to relish liver in its
delectable best. Though I have cooked it with chicken liver, but I believe it will turn out equally
 delightful with livers of calf or lamb. Try out and lemme know.

Ingredients:                                              Cooking time: 20-30 minutes
ü  500 gm chicken liver
ü  2 large onions (julienned)
ü  5-6 cloves of garlic (minced)
ü  4-5 green chillies (chopped)
ü  1 heaped tsp cumin powder
ü  1 tsp dry red chilli powder
ü  1 heaped tsp paprika
ü  1 heaped tsp black pepper
ü  2 tbsp rice vinegar
ü  3 or 4 tbsp flour
ü  Salt to taste
ü  1/2 tsp sugar (for caramelization)
ü  1 or 2 tbsp salted butter
ü  White oil for cooking
ü  Coriander or parsley leaves, for garnishing (optional)
1) Make sure chicken liver is properly cleaned and sliced into bite size pieces.
2) Marinate the liver with 1 tbsp oil, rice vinegar, black pepper, cumin powder, dry red chilli powder, paprika, flour and salt. Leave aside for an hour or two.
3) Heat white oil in a skillet. When oil turns hot, add minced garlic and shallow fry till garlic turns golden brown in color. Add onion and green chillies. Sprinkle sugar and caramelize the onions.
4) When onion turns nicely golden brown in hue, push it to one side of the pan and toss the marinated liver into the skillet. Fry the liver for 7-10 minutes on medium heat turning on all sides. Once in a while, stir the onions while liver is frying.
5) When the liver is cooked, mix both liver and onions adding a sprinkling of salt and transfer the liver fry to a serving dish. Add butter into the same skillet and let it melt. Combine butter with the liver residue to make a sauce, scraping out whatever teeny bit of liver is stuck at the bottom. Pour the sauce on top of the liver fry and serve immediately garnished with chopped coriander leaves or parsley leaves.
6) It tastes nice with bread, paratha or luchi.

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