Food: Chicken Liver Salad

By Drum Digital
30 March 2012

Amaza doesn't often order a starter but when he does, he usually goes for chicken livers.

Preparation time: 10 min

Cooking time: 10 min

Serves 6 or more

YOU WILL NEED

CHICKEN LIVERS

500 g (2 x 250 g tubs) chicken livers

10 ml (2 tbsp) chicken spice

freshly ground black pepper

30 ml (2 tbsp) oil

2 cloves garlic, finely chopped

SALAD

1 cucumber, cubed

1 each red and yellow peppers, cubed

300 g mixed lettuce or green leaves

DRESSING

Tartar sauce or light mayo

METHOD

1. CHICKEN LIVERS Clean the chicken livers and cut them in half. Season with the chicken spice and freshly ground black pepper. 2. Heat the oil and fry the livers, a few at a time, with the garlic for 3 minutes on each side or until done. The chicken livers must still be pink inside otherwise they'll be dry, so be careful not to overcook them. 3. SALAD Mix the salad ingredients in a large salad dish and top with the cooked chicken livers. Serve with the dressing. Enjoy!

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