Chicken livers form a staple part of the diet in any Jewish household. We serve chopped liver at Passover, together with chopped herring, gefilte fish and chicken soup with matza balls. We make chicken liver pâté to serve with rye bread which is one of my favourite ‘asides’ to make. My recipe is full of butter and I had to stop making it each week when the pounds piled on. Chicken livers sautéed quickly in a pan is another firm favourite. And despite these three dishes being common to my heritage, I have never blogged about them. For the Enkosi Cookathon we were tasked with making spicy chicken livers. Please click on the link to see the original recipe for the dish, what is here is what I did.
- heat 15mls olive oil in a large frying pan
- sauté the onion and the garlic until soft
- add the chicken livers and cook thoroughly
- mix the chilli, coriander, lemon juice, salt and 15mls olive oil in a mortar and pestle
- remove the livers from the heat and chop them up
- add the relish and the cream
- mix well and pour over the butter
Click on the links for conversions and notes.