- 500 g chicken livers
- 3/4 tsp salt
- 1 tsp paprika
- 1 tsp finely minced garlic
- 1 large carrot, sliced into rings
- 8 spring onion, chopped
- 3 tbsp oil for frying
Chicken livers are great. There are an enduring delicacy in Zimbabwean cuisine along with other offals such matumbu and chicken necks. As a matter of fact major chicken businesses supplying supermarket chains around the country have since been packing chicken livers as a standalone product. I have been into chicken livers since childhood, that’s no less than 3 decades ago 🙂 So you see I have come a long way with these just like my other Zimbabwean compatriots.
There is little labor involved in getting chicken livers ready for the pan. I think this is good news. All you need is the know how of preparing them. So here’s a simple, quick recipe that should get you enjoying them. This recipe is for all types – beginners and seasoned cooks. If you never enjoyed chicken livers, I have fingers crossed this will have you hooked.
A few things to note as you do this fried chicken livers recipe…
- Avoid over-crowding your pan. If need be, you may fry the livers in 2 batches. Over crowding the pan causes the juices in the liver to come out preventing the liver from properly frying and browning.
- A small regular onion may be used in place of the spring onion. Add it before the carrot so it gets enough time to cook.
- Finally, avoid overcooking the spring onion as it’ll turn bitter. Just a minute or 2 max will do it.
Enjoy these for breakfast, lunch and supper and in the process supply your system with some great iron.
DO THIS
- Get your ingredients together. Heat oil in pan. Add the livers, salt and paprika. Fry until livers begin to brown.
- Add the carrot and garlic. Fry for 2 minutes. Add the spring onion, fry for a minute. Taste for seasoning and adjust accordingly. Enjoy!
