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Hello, I'm Tess. Welcome back to my Tasty Tenner series where I show you how to make
delicious recipes for under ten pounds. Today I'm making a delicious spiced chicken liver
recipe with toasted pita bread.
[Music]
For this recipe, you can find all the details in the description box.
So, I've got my oven on, I've pre heated it to one hundred and eighty degrees. I've sliced
my pita breads in half and I've arranged them on a baking tray. So, I'm just going to drizzle
them with a little bit of olive oil. Put your finger over it and you can stop too much from
coming out.
Just a little drizzle like that. And then I'm going to put a sprinkling of salt over
the top as well just to season it up. So I'm going to put them into the oven, about one
hundred and eighty degrees, for ten or so minutes. I'll check them and turn them half
way through.
So, my pan is nice and hot now so I'm just going to add the spices to it just to toast
them. They're only going to need about a minute, a minute and a half. So, I've added some paprika,
coriander, and some cumin. The reason I'm toasting the spices is to just really bring
out the flavor. It really enriches them and gets them to reach their full potential.
So, that's done already, it's very quick. I'm going to add that straight to the pestle
and mortar.
So, I'm going to quickly chop up my chili, like so. I'm not going to bother taking out
the seeds, I want to keep some of the heat. I'm going to bash up my garlic cloves, don't
worry about chopping them. just throw them straight into a pestle and mortar. I'm going
to add a pinch of salt, as well, into the pestle and mortar just to help me grind it
up, it will make it a bit easier.
I'm going to get my pita breads out of the oven, they've had their ten minutes so my
pita breads are now nice and toasted and crisp. They're not too hard, I don't want them to
be too crispy. So, I've bashed up my garlic and chili paste into a kind of chunky texture,
it doesn't have to be too fine, don't worry about that.
Okay, I am going to add a couple tablespoons of olive oil into the pan like this. I am
going to go in with onions straight away, like this, into a nice sizzle. We want to
caramelize them and get them nice and golden, not sweat them down and make them translucent,
so don't worry, you want them on a nice, medium high heat. So, my onions are caramelizing
nicely and I'm going to put the spicy paste in, that I made, straight into the pan. Get
it all off there. You just want to toast it nicely for a couple of minutes and then I'm
going to add the chicken livers, but they only need a minute so they're the last thing
to go in. I've got my chicken livers and I've prepped them by cutting off all the extra
sinew and all the fibers and I've patted them dry, but I'm just going to make sure that
they are dry enough to go into the pan. Take the heat back up to high and just pop them
straight in. So, I'm flipping it all over now, it has about thirty seconds on one side.
I'm just going to flip them over because you want to keep them pink, we don't want them
to be red, but you don't want to overcook them either. Keep them tender and soft. The
chicken livers have had a minute or so now, they're definitely cooked and I'm just going
to take them off the heat. I'm just going to add about two tablespoons of chopped coriander
and I'm going to mix it through quickly before serving it. Just add a bit of nice color and
freshness to the dish. I'm also going to add a little squeeze of fresh lemon. This will
just kind of de-glaze the pan and will help bring the dish alive and make it a little
more fresh and fragrant. So I'm going to pop the chicken livers into this dish, like so.
They smell absolutely amazing. I'm going to add a few dollops of yogurt just to kind of
liven it up a little bit. I'm going to add a little black pepper, a little drizzle of
olive oil, and then finally a little scattering of coriander.
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I'm just going to finsh it off with a few slices of pita bread, like so. So, I've got
my spice Moroccan chicken livers here which I'm going to go and enjoy. See you next time.
[Music]