Chicken Liver Pepper Fry

Having a blind eye towards things….has it happened to you? I have been shopping at the same grocery store for years now. But, until recently I was not aware that they sell chicken livers by the pound in a small plastic container. Well, the blind eye is mostly because I tend to spend very little time in the meat section of the store, but the same is true with a lot of other ingredients too. Although you are too busy and try to stick to your list, and it is also in the best interests of your wallet, its nice to explore the grocery store.

Anyway, I’ve been trying to maximize the nutrition in the couple of bites my son calls a meal. And if those couple of bites were just an ounce of chicken liver, good for me. This has 7g protein, 75% Vitamin A, 13% Vitamin C and 18% Iron. It also contains 53% cholesterol, which makes is a not so good option for adults, but for kids, it passes the bill. The recipe below is a spicy adult version. If you were to make it for kids, omit the green chillies and use just a sprinkle of pepper.

1 lb chicken liver
8 shallots, finely minced
2 cloves garlic, minced
2 green chillies, finely minced
1 tsp turmeric powder
1 sprig curry leaves
1 tbsp freshly ground pepper(pounded in mortar will taste better)
1 tbsp oil
1/2 tsp fennel seeds, slightly crushed
chopped cilantro, for garnish

Chop the liver into bite sized pieces. Heat the oil in a pan and add the fennel seeds followed by the curry leaves. Add the minced shallot, garlic and green chillies. Fry until caramelized and golden brown. Add salt and turmeric powder. Add the chopped liver and saute until the liver is cooked. You are looking for it to turn opaque and change color to a darker brown. Sprinkle with the crushed pepper and cook for another 5 minutes.

Verdict: My husband said it was good. My son seemed to like it too. I concealed it by mixing it with white rice, and he ate it all up. Mission accomplished. 🙂

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