How To Make Chicken Livers With Cumin

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Enlarge In this episode of The Tasty Tenner cook and food blogger Tess Ward shows you how to make delicious Moroccan inspired chicken livers with cumin and chilli. Serve with some toasted pita bread for a cheap and tasty supper.

Prep:15mCook:20mTotal:35m4 pitta breads, cut into halves1 tbsp olive oil1/2 tsp paprika1/2 tsp ground corinader1/4 tsp cumin1 chilli2 garlic cloves2 tbsp sunflower oil/ rapeseed oil1 red onion, sliced400 g chicken livers2 tbsp fresh coriander, chopped1/2 lemon, juice2 tbsp Greek yoghurtcoarse sea saltpepper

Preheat the oven to 200°c. Cut your pitta breads into halves and place on a baking tray. Drizzle lightly with olive oil and sprinkle with a couple of pinches of sea salt. Place them in a hot oven for 10-12 minutes, turning them half way through cooking.

Add your paprika, ground coriander and cumin to a dry pan on a high heat and toast for a minute or so until they smell toasted and fragrant. Once toasted transfer the spices to a pestle and mortar. Finely chop up your chilli and add to the pestle and mortar, along with the garlic cloves and a pinch of salt and bash together to form a chunky paste.

Rinse the chicken livers with cold water, pat dry and trim them to remove the sinew and any connective tissue. Heat some vegetable oil in a large frying pan on a medium to high heat. Add the chopped onions and leave to cook until caramelised. Add the chilli paste, mix through, and leave to cook for 2 minutes. Turn the heat up to high and add your chicken livers. Cook for 30 seconds before turning them over and leaving to cook for another 30 seconds to 1 minute.

Remove the pan from the heat and sprinkle over some chopped coriander. Squeeze in some lemon juice and mix it around to de-glaze the pan. Place the chicken livers into a serving plate and add a few dollops of yoghurt. Season with black pepper and top with a drizzle of olive oil. Serve with the toasted pitta breads.

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