Casablanca by Nargisse Benkabbou

Author:Nargisse Benkabbou
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-04-17T04:00:00+00:00

Spicy chicken livers

Liver is a tricky thing to serve, as people either love it or hate it. If you don’t like it, that’s absolutely fine and you may just want to move on to the next page. But if you do like it, stick around because I’ve got one gloriously tasty recipe for you. This dish is usually made with veal liver instead of chicken livers, but I prefer the latter for its profound poultry flavour and creamy texture – plus, it has great nutritional value. Serve with extra cayenne pepper on the side so that your guests can customize their serving according to how hot they like it.

Serves 4 as a starter

1 tablespoon olive oil

1 large onion, chopped

3 tablespoons plain flour

3 tablespoons water

400g chicken livers, washed and cut into 3cm chunks

1 spring onion, finely sliced, to garnish

Marinade

3 tablespoons olive oil

4 garlic cloves, peeled and crushed

30g fresh coriander, finely chopped

2 tablespoons lemon juice

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon salt

¼ heaped teaspoon cayenne pepper, or more to taste, plus extra to serve

To serve

lemon wedges

bread

Heat the olive oil in a large frying pan over a medium heat. Add the onion, cover the pan and leave to cook for about 10 minutes, stirring occasionally, until soft and translucent.

Meanwhile, stir all the ingredients for the marinade together in a small bowl until smooth.

Add the marinade, flour and water to the frying pan and cook, stirring, until the mixture has thickened. Then add the livers, re-cover the pan and cook for about 15 minutes or until they are cooked through – you will know when they are done when they turn brown and feel firm.

Garnish with the spring onion and serve immediately with lemon wedges and cayenne pepper on the side, along with some bread.

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