Chicken Livers on Wholemeal Bread

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Serves 2, prep time 20 minutes, cooking time 15 minutes

10 chicken livers, washed and trimmed
4 tbsp plain flour
4 tbsp olive oil
1 chopped garlic clove
2 shallots finely chopped
½ tsp cayenne pepper
1 tbsp chopped ginger
Salt and pepper
Large handful coriander stalks, keeping some chopped leaves to serve
4 cherry tomatoes sliced
4 slices fresh wholemeal bread


Pour the flour into a shallow bowl. Wash and trim the chicken livers, dry with some kitchen paper and roll in the flour. Heat some oil on a high heat and add the livers to the pan, cover the pan as the livers do expand and pop. Cook for 4-5 minutes, remove from the heat place on a plate and set to one side. Now start to toast the bread on a griddle pan. Meanwhile in the same pan as you cooked the liver add 1-2 tablespoons of oil, start to fry the onion, garlic and ginger. Season, add the cayenne pepper, red grape vinegar and coriander stalks. When the onions softened, add the livers to the pan. Reheat the livers mixing gently; they’ll be soft and break. Once the bread is toasted set on two plates, drizzle with the remainder of the oil. Pile on the livers, topped with coriander, sliced tomato and serve.

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