VERMICELLI WITH SPICY CHICKEN LIVER-TOMATO
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and garlic until the onions are tender and beginning to caramelize around the edges, about 5 minutes. Remove the pan from the heat and add the chicken livers and brandy. Return the pan to the heat and shake the pan to ignite. Cook until livers are lightly browned on all sides but still pink inside, 4 to 5 minutes. Add the tomatoes, crushed red pepper, bay leaf, black pepper and chicken stock to the skillet. Stir well, then let the sauce come to a simmer. Cook for 15 minutes, or until most of the liquid has evaporated. Whisk in the cream and basil. Season with salt and pepper and, if the sauce seems overly acidic, add the sugar.
- Meanwhile, in a kettle or large saucepan, bring 5 quarts of water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook, stirring occasionally, until the pasta is al dente, 4 to 6 minutes. Drain the pasta in a colander, then transfer to a large bowl. Remove the bay leaf from the chicken liver sauce and discard the leaf. Toss the pasta with some of the tomato sauce, then divide among serving plates. Top each serving with more sauce and some of the chicken livers. Pass the cheese at the table.
PERI-PERI CHICKEN LIVERS
Steps:
- In a very hot skillet/frying pan, melt the butter and fry the chicken livers until golden brown on both sides.
- Add the garlic and peri-peri sauce and allow to fry for another minute until fragrant then add the lemon juice and cream.
- Season with salt and pepper and allow to simmer for 5-7 minutes.
- Serve with crusty bread.
Nutrition Facts : Calories 220 kcal, Carbohydrate 3 g, Protein 22 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 448 mg, Sodium 353 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPANISH CHICKEN LIVERS (HIGADOS DE POLLO A LA ESPANIOLA)
Adapted from Elena Zelayeta. Don't cook these over high heat or the chicken livers will become tough and gristly. Serve on rice or toast.
Provided by Chocolatl
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add salt and pepper to flour.
- Coat chicken livers in seasoned flour.
- Melt butter in a skillet over medium-high heat.
- Add chicken livers and saute until lightly browned, 2-3 minutes.
- Add onions and saute another minute or two.
- Add mushrooms, with their liquid, and sherry.
- Cook over medium-low heat until chicken livers are tender, 10-15 minutes more.
Nutrition Facts : Calories 350.1, Fat 17.2, SaturatedFat 9.1, Cholesterol 421.8, Sodium 192.1, Carbohydrate 9.4, Fiber 1.1, Sugar 2.3, Protein 21.8
PASTA WITH CHICKEN LIVER SAUCE
Here is a recipe from an old Gourmet article which celebrated the goodness of sage. I would add a couple of tablespoons of tomato paste with the wine. Can use tagliatelle, instead of spaghetti. An elegant dish for liver lovers.
Provided by MariaLuisa
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy skillet cook the onion, carrot, and garlic in the oil over moderately low heat, stirring occasionally, until the vegetables are softened.
- Add the chicken livers and the ham. Cook over moderate heat stirring frequently for 4 minutes. Stir in the wine and boil the mixture until the liquid is reduced by half.
- In a pot of boiling salted water cook the spaghetti until it is "al dente", add 1/2 cup of the pasta water to the liver sauce, drain the spaghetti, and return it to the pot.
- Add the sage and salt and pepper to taste to the sauce and boil the sauce for 2-3 minutes to thicken slightly. Stir in the tablespoon of butter.
- Toss the spaghetti in the pot with the sauce and parmesan cheese.
- Buon appetito!
SZECHUAN CHICKEN LIVERS
This is a very versatile recipe. Instead of serving the livers over rice or pasta make crepes and fill them with these tasty livers. Another idea make an omelet and fold in the livers as your flavor accent. Or have them as a side dish on a buffet table. I haven't made this recipe for years - it is one of my earlier postings and I found that there were a few things that needed clarification so I have made some corrections
Provided by Bergy
Categories Chicken
Time 30m
Yield 6 Servings if used in crepes or omelets, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in skillet.
- Saute Mushrooms, medium heat until they start to turn golden and release their moisture. remove to a bowl.
- Add 2 tbsp oil to skillet.
- Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms.
- Brown onions, remove and place in the bowl with the liver etc.
- Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce.
- Add the cornstarch mixture, reduce heat.
- Stir until the sauce is smooth and thickened.
- Add liver, mushrooms, onions and brandy.
- Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through.
- Do not overcook the livers.
- Serve over rice or pasta.
PASTA WITH SPICY CHICKEN LIVERS
Make and share this Pasta With Spicy Chicken Livers recipe from Food.com.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm.
- Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper.
- Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens.
- Add the chicken livers and heat through.
- Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta.
- Decorate with grated cheese and parsley.
SPICY CHICKEN LIVERS
Make and share this Spicy Chicken Livers recipe from Food.com.
Provided by Ranikabani
Categories Chicken Livers
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut livers into thin slices.
- Heat oil in frying pan.
- Add liver and fry for a minute or two while stirring.
- Add cayenne pepper, salt, pepper, and parsley.
- Add about 3/4 cup water and keep stirring (you can add salt, pepper and cayenne as needed).
- Keep stirring on medium-high heat until the liver is cooked and the liquid disappears (add a little water and cook for a bit longer if the liver is uncooked when the water has evaporated).
Nutrition Facts : Calories 131.1, Fat 8.4, SaturatedFat 1.5, Cholesterol 261.6, Sodium 54.2, Carbohydrate 0.4, Fiber 0.2, Protein 12.9
TAGLIATELLE WITH CHICKEN LIVER
The creaminess of the pasta and the rich taste of the sauce in this recipe combine to make this a very flavourful dish which liver lovers are bound to enjoy!
Provided by Jacqueline Debono
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Clean and cut the chicken livers into pieces (make sure to remove as much of the fat as possible)
- Melt the butter in a frying pan add the onion and cook until translucent.
- Add the chicken livers, bay leaves and sage.
- Cook the liver until it starts to brown slightly on both sides (you don't want it overcooked)
- Add the stock and lower the heat.
- Simmer for a further 15 minutes.
- In the meantime, put a pot of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
- Remove the bay leaf from the liver and add salt, pepper and nutmeg.
- Cook for another 5 minutes.
- Beat the egg yolks in a bowl with the Parmesan cheese and milk .
- Cook the pasta al dente according to the instructions on the packet
- Strain the pasta and put it back in the pan.
- Add the egg and cheese to the pasta and mix together well to get a creamy consistency (this has to be done quite fast, while the pasta is still hot and immediately before serving otherwise the pasta will get cold quickly!)
- Put the pasta onto the plates and cover with the liver sauce.
- Serve immediately with a little more grated parmesan and black pepper if required
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