Chilied Chicken Livers with Bell Pepper, Onion, and Tomato

Name: Chilied Chicken Livers with Bell Pepper, Onion, and Tomato
Yield: Serves 4-6
Cuisine: Asia
Ingredients: ghee or clarified butter; 1 lb/450 g chicken livers, cleaned and trimmed; salt and freshly ground black pepper; 1 fresh green chile, very finely chopped; 1green bell pepper, deseeded and finely chopped; 3tomatoes, skinned, deseeded, and finely chopped; ½ teaspoon chili powder; 1red (bell) pepper, deseeded and finely chopped; 2garlic cloves, peeled and crushed; 2red onions, peeled and very finely sliced

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Chicken livers are often overlooked except for use in terrines. In fact, they have a wonderfully rich flavor and need very little cooking. However, beware: if they are overcooked, they can become bitter. Complemented by the other ingredients, they make this rich, unusual dish.

Ingredients

1 lb/450 g chicken livers, cleaned and trimmed
ghee or clarified butter

Asia
Main course
Spicy
Gluten-free

Method

Heat some ghee in a large skillet and sauté the onions, garlic, bell peppers, green chile, and chili powder until the vegetables are soft and the chile has released its flavor.

Add the chicken livers and sauté for 5-6 minutes, stirring all the time.

Add the tomatoes and season with salt and pepper. Continue cooking for an additional 2-3 minutes, then serve hot with a