Salma's Chicken Livers
Chicken Livers with seared toast is one of my favourite desi breakfasts. I’d always encourage you to buy organic meat but sourcing organic liver is even more important!
INGREDIENTS
500g white onions
2-3 tbs oil
350g tomatoes
1/4 tsp turmeric
1 tsp red chilli powder
11/2 tsp salt
500-750g chicken livers
1 tsp dried fenugreek leaves
2 fresh green chilli
small bunch of coriander leaves
METHOD
Finely dice the onions. Add them to a cooking pan with the oil over a medium heat. Sweat the onions until they are lightly brown.
Add the tomatoes and continue to cook them (give bhunnai!) until the two ingredients form a sort of paste (masala aha!) and the oil begins to separate.
Add the dry ingredients to the pan and continue to give bhunnai for a couple of minutes, until you can no longer smell the raw turmeric.
Add the raw chicken livers to the cooking pan, stir (I hope you’ve been stirring this whole time!) and cook on a high heat until the water evaporates and the oil separates.
Slice the chilli (dispose of the seeds or keep them depending on how hot you like it), roughly chop the coriander and add the two, along with the methi to the chicken livers. Stir.
You can eat the chicken livers with bread of your preference: toast seared in a pan (with some butter mmm), a roti or a paratha if you're feeling indulgent!