I must say, I never used to like chicken livers – well, before I tasted them – in fact, I’m not very keen on most offal or organ meat… The thought really just puts me off.
Chicken livers {and only chicken livers} are now one of my favourites! I love them crispy and spicy, I love chicken liver pâté and I also enjoy them in a creamy sauce.
But, I must say, they’re not really very versatile, I’ve just listed about all the different ways to have them…
I decided to make chicken livers tonight, but I didn’t have any other ingredients to go with it – no cauliflower for cauli mash! Alert – we have NO mash!
A quick squiz around the fridge and I decided to make a hot salad with green beans and tomatoes.
This dish only has 5 ingredients and is super easy to make. The grilling of the livers takes a bit of time, but only just…
You will need:
500g chicken livers, cleaned
Green beans {about 2 cups}
Rosa tomatoes {2 cups}
1/2 an onion
Parmesan cheese {grated, to be sprinkled on top}
{Butter & olive oil for frying and salt to season}
Start by quickly boiling the green beans in some water for about 5 minutes. Drain and set aside.
In a large heavy-bottomed pot, heat up a dollop of butter and some olive oil and sauté the onions until soft.
Add the livers and fry on both sides, using another pot to weigh them down. Season with salt.
Do the livers in 2 batches and set aside once they’re done.
In the same pot, add the tomatoes and some more olive oil and sauté them until they start to soften and release some of their juices. Add the green beans and heat them through.
Dish the green beans and tomatoes into a large serving dish. Reheat the livers in the pot and add to the dish.
Sprinkle generously with Parmesan cheese.
Perfect for a light, yet hearty weeknight dinner or even lunch.
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