Friday, May 21, 2010

Sweet Chili Chicken Livers

Sweet Chili Chicken Livers (photo)

Okay. I know. Chicken livers are public enemy numero uno for most people. Sandwiched somewhere between Bush and Bin Laden. But way lower on the list than say, tripe. You know - stomachs, brains, eyeballs and other unmentionables. *Shudder*

Livers though? Definitely *not* the same as tripe. It won't hunt you down and give you nightmares. Nor will it remind you of monsters and other creatures of the undead. Promise.

Instead it will charm your tastebuds with its delectable richness. Make you squeal with delight at it's smooth creaminess. Full-fat cream has nothing on livers, I tell ya. Livers are the foodie world's Mr I'm-Too-Cool-To-Care when it comes to cholesterol. Because actually it is insanely good for you. Have you had a  look at those nutritional stats down below? Scroll down further. Riiiiiiight at the bottom. You see that? Nutritional rockstardom if ever there was such a thing. Cholesterol be damned.

Sweet Chili Chicken Livers (photo)

Now that we've set the health nuts at ease, let me tell you about this little number here. It is so ridonkulously easy, cheap and quick to whip up that you will wonder if you've missed something. It'll make you doubt yourself and double check the recipe. Twice. But one bite of the end result and your doubts will fly right out of the window. Money-back guaranteed.

And dare I say: it makes livers seem... almost... sexy?

For these are chicken livers at their absolute mouthwatering best. Quickly seared, then cooked to perfection in a spicy-sweet tomato based sauce, quick 'n easy doesn't get much better than this. Making it the perfect go-to meal to whip up when you've got unexpected guests. And leaving you with enough time to regale them with crazy stories about your old enemy tripe. Or, if all else fails, impress them with your nutritional knowledge regarding livers. Knowledge is sexy you know.

Sweet Chili Chicken Livers (photo)

Sweet Chili Chicken Livers
Serves 6 - 8 as starter or 4 as main

1 1/2 tbsp olive oil
1 small onion, finely chopped
2 tsp garlic, minced>
500g chicken livers
2 tins (410g each) peeled, chopped tomatoes
1/4 cup sweet chili sauce
1/4 - 1/2 tsp dried red chili flakes
salt and freshly ground black pepper to taste
garlic chives, chopped (optional)

1. Heat half a tablespoon olive oil in a saucepan over medium-high heat. Add onion and garlic, sauteeing until glazed and see through. Remove and set aside.
2. Add another half a tablespoon of oil, increase heat to high and quickly sear half the chicken livers. Remove and set aside, then repeat with remaining oil and chicken livers.
3. Return onion to the saucepan, along with tomatoes, sweet chili sauce and chili flakes. Bring to a boil, cover and allow to cook over medium-high heat for about 10 minutes or until thickened.
4. Add livers to the sauce, turn heat down, and allow to simmer, partially covered for 5 - 10 minutes or until livers are cooked through to your liking. Garnish with chopped chives and serve with a rustic loaf of bread.  

Nutritional info (per serving): Calories 340.3, Total fat 13.5 g, Saturated fat 3.2 g, Polyunsaturated fat 2.0 g, Monounsaturated fat 5.5 g, Cholesterol 705.0 mg, Sodium 295.8 mg, Potassium 426.8 mg, Total carbohydrate 17.7 g, Dietary fiber 0.3 g, Sugars 5.5 g, Protein 35.2 g
Good source of: Vitamin B12 440.2 %, Vitamin A 359.5 %, Folate 175.8 %, Riboflavin 170.4 %, Selenium 157.9 %, Pantothenic Acid 104.2 %, Iron 89.9 %, Niacin 87.2 %, Phosphorus 56.0 %, Vitamin B6 54.4 %

13 comments:

nina on May 21, 2010 4:59 am said...

You are really spicing things up in the kitchen, Marisa! I am a fan...of chicken livers, spicy food and this blog that is fast becomming the first one to click on for me!!!

Joanne on May 21, 2010 5:47 am said...

I swear, only you could make chicken livers look insanely appetizing :P

Swathi on May 21, 2010 6:19 am said...

Nice colorful chicken liver Looks really good.

Marisa on May 21, 2010 6:29 am said...

Nina - Aw thanks! And spice is the name of the game! (Ps: Why you up so very early??)

Joanne - Mad skills... I have them. ;-)

Swathi - Thanks, glad you stopped by!

aletta on May 21, 2010 2:56 pm said...

Oh they are my end! so delicious. right up there with fishcakes as something I find hard not to order when it's on a menu.

Jeanne @ CookSister! on May 22, 2010 12:53 am said...

Chicken livers ARE sexy - most people just do them wrong ;-) These look DIVINE - almost like the ones served at the Cobblestone Bakery in PE. I'm addicted to those... :)

Kathleen on May 22, 2010 2:05 am said...

Hey. Just found your blog and I love it!!!

polkadotcupcake on May 24, 2010 1:14 pm said...

At your recommendation, I tried chicken liver parfait with onion marmalade and... I'm converted! Just trying to persuade bf, but chicken livers are in my future!
These look divine, like everything else, and have been bookmarked, like everything else, to make, in future. If I don't peg first!
Go you!

Anonymous said...

Hi. Nice recipe. Can you serve this on some rice or a bit of pasta? Or is it just great with crusty bread?

Julian

Marisa on May 24, 2010 10:48 pm said...

Aletta - I'm the same way! One of my favourites are served up by our local Irish pub - liver, onion and bacon with mashed potatoes. Comfort food at its best.

Jeanne - Sounds like I need to give Cobblestone a visit. :-)

Kathleen - Thank you!

Polkadotcupcake - Glad my powers of persuasion are still working full blast...

Julian - Yes definitely, I would serve it with pasta rather than rice though, just for the pasta's flavour soaking abilities. But I'm sure it won't be bad either way. Do let me know how it turned out for you.

Mona said...

Wow - this looks like a fantastic dish! I'll be trying it for sure, if I can get hold of some chili oil. Love your blog too, such delicious looking dishes!

Mbokoti on February 04, 2012 3:47 pm said...

I have cooked this before. Its wonderful... I hav served it with rice or African Porridge (Pap) as I am not big with bread. And I say it goes down well. Thank you for the recipes on here.

Anonymous said...

Just tried this and It's perfect this early September London evening cool and exotic ! So underrated is liver and sooo cheap so a easy meal at the end of an olyplic day ahhh

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