Another dish that I used to enjoy when I was young was fried chicken liver. I know this is not very popular in North America but if any of you feel brave enough to try something different and delicious, then this recipe is for you. For many years I used to just fry the liver without any spices or other ingredients until I got bored one day and went to look for some way of making my dish different, better. There aren’t many options out there for chicken liver, even Romanian cuisine is pretty limited in this regard, as far as I know, but I found something interesting part of the Lebanese cuisine. Lots of people love Lebanese but I usually don’t, it’s a bit too flavored for me, however, the recipe I’m about to share was amazing and a very pleasant surprise.
Chicken liver is not on everybody’s menu list, I would say is more of an acquired taste. It is pretty dry and most of the time I use a side dish of some sort, like some pickled red peppers (or pimiento), the ones from my pictures but this recipe is different. It is juicy, flavored and addictive. Definitely worth trying, even if this is the first time you eat chicken liver. Enjoy!
And to give credit where credit is due, my source of inspiration on this recipe was from: Titli’s Busy Kitchen
- 400 g (14 oz) chicken livers, chopped
- 5 tbsp olive oil
- 1½ tsp salt
- 1 tsp mint
- 3-4 garlic cloves, crushed
- Juice of 1 lemon
- Chopped parsley to garnish
- Place your chicken liver inside a medium size bowl and add all the other ingredients except the lemon juice; mix well and let it marinate in the fridge for about 30 minutes.
- In a skillet, fry the marinated liver for about 10-15 minutes on medium-high heat. Make sure you don't overcook it, liver has to be soft and juicy but not pink.
- Stir in the lemon juice and continue to cook for 30 seconds, then serve.
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