WARM CHICKEN AND CHORIZO SALAD
Steps:
- Heat a nonstick skillet or stove-top grill pan, add the chorizo slices or chunks, and sauté gently on all sides until the juices run and the edges are slightly crisp. Set aside.
- Mix the vinaigrette ingredients together in a small bowl or pitcher. Use some of the mixture to brush the zucchini halves, then add them to the still-hot pan and cook for 5 minutes on each side or until hot and golden.
- Put the chicken into a large salad bowl and add the lettuce leaves and olives. Drizzle over the remaining vinaigrette, then add the chorizo and its juices, and the cilantro or parsley. Toss well, then serve immediately with garlic bread, toasted ciabatta, or warmed focaccia.
CHICKEN LIVER AND CHORIZO SALAD
Serves:2 as a light meal, 4 as an appetizer. Made in minutes, this smoky salad is just what's needed for a lazy summer lunch, perfect with a pile of crusty bread and a glass or two of chilled dry sherry.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Coat the chicken livers in the seasoned flour, shaking off any excess. Set aside.
- Heat the vegetable oil in a heavy-based frying pan over a medium-high heat and fry the chorizo slices for 3-4 minutes or until crisp.
- Use a slotted spoon to remove the chorizo slices onto a warm plate, leaving the chorizo flavoured oil in the pan.
- Add the chicken livers to the pan and fry for 2-3 minutes or until golden-brown and just cooked through.
- Remove the chicken livers from the pan and add to the chorizo.
- Pour off any excess oil from the pan, leaving behind the juices. Return the pan to the heat, pour in the sherry and stir to deglaze, scraping up any flavorsome brown bits from the bottom of the pan.
- In a small bowl, whisk together the olive oil and vinegar with a pinch of salt and freshly ground black pepper. Taste and add more olive oil or vinegar if necessary.
- Pour enough dressing over the mixed leaves and tomatoes to coat lightly and toss gently to combine.
- Divide the salad between serving plates then scatter over the chorizo and chicken livers, pour over the pan juices and serve with crusty bread.
Nutrition Facts : Calories 621, Fat 50, SaturatedFat 10.4, Cholesterol 357.6, Sodium 446.3, Carbohydrate 5.2, Fiber 0.8, Sugar 2.4, Protein 24.1
WARM CHICKEN LIVER SALAD
Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients
Provided by Silvana Franco
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
- Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium
CHICKEN LIVER SALAD
Provided by Jacques Pepin
Categories quick, weekday, salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the chicken livers under cool water. Separate into halves, discarding the connecting sinew.
- Heat the butter and 2 tablespoons of the oil until very hot in one very large saucepan (about 12 inches) or two smaller saucepans. Add the chicken livers in one layer, sprinkle them with half the salt and pepper, and saute over high heat for 1 minute, partly covering the pan with a lid to prevent splattering. Turn, and cook the livers for 1 minute more. (The livers should be pink inside.)
- Add the garlic and parsley, and mix well. With a slotted spoon, transfer the livers to a bowl, cover and set aside.
- Place the diced lettuce in a large serving bowl. Add the chicken liver pan drippings, and toss to mix well. Add the remaining salt and pepper and the vinegar, and mix well.
- Divide the salad among six individual plates, serving 4 liver halves per person. Serve immediately, while still lukewarm.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 5 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN LIVER & CHORIZO OPEN SANDWICH
A thrifty, speedy supper for two - allow time for the Spanish sausage to add its paprika flavour to the creamy garlic and sherry sauce
Provided by Cassie Best
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Melt the butter in a frying pan. When sizzling, add the shallot and the crushed garlic, and stir around the pan for 1-2 mins to soften. Add the chorizo and cook for 4 mins over a medium heat to release some of the oils.
- Meanwhile, heat a griddle pan until hot. Drizzle the slices of bread with the olive oil and rub the squashed garlic all over the surface. Put on the griddle pan and cook for 1 min each side until nicely charred with lines.
- Turn up the heat under the chorizo pan, add the chicken livers and sear for 1 min. Add the sherry, bubble for 1 min more, add the cream and parsley, then season well. Put 2 slices of bread on each plate, top with the chicken liver mixture and a drizzle of oil, if you like.
Nutrition Facts : Calories 923 calories, Fat 60 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 52 grams protein, Sodium 3 milligram of sodium
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