Crispy Grilled Chicken Livers with Seasonal Veggies

I do love chicken livers, but hate cooking them! The way they pop and splatter everywhere… My dad taught me a nifty little trick; putting a weight on top of the livers while they fry will prevent them from popping and also make them nice and crisp. Using a lid will just make them boil… So gross!

Tonight’s dish consists of 5 components – wilted spinach, buttery grilled sweet potatoes, grilled aubergines, tomato relish and crispy grilled chicken livers. This is such a great dish – perfectly filling, bursting with flavour, yet light and delicate. {This would make a perfect meal-in-a-jar too!}

Crispy Grilled Chicken Lives

Wilted Spinach:

Roughly chop 2 handfuls of spinach and sauté in butter. Add a sprinkle of nutmeg.

Sweet Potatoes:

Peel and thinly slice 3 sweet potatoes. Place in a baking dish, add a few dollops of butter and a sprinkle with a bit of nutmeg. Bake at 180C for about 45minutes.

Grilled Aubergines:

Slice one aubergine into 1/2cm slices, brush with olive oil and grill in a hot pan until golden and cooked.

Tomato Relish:

Slice one small onion and sauté in olive oil. Add 2tsp tomato paste and let it caramelise. Add a handful of small Roma tomatoes, cut in half. Flash fry for a few minutes, but don’t let it cook until mushy.

Crispy Grilled Chicken Livers:

I used 500g of chicken livers. Heat about 100g of butter and a splash of olive oil in a non-stick pan along with 2 red chillies and a clove of garlic, chopped. Add livers, season with salt and place a heavy pot on top. Fry until you can hear the livers starting to pop, then turn them over. Fry until both sides are crisp and brown. You might need to do them in two batches.

Assemble and enjoy! X





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