by Tony Kitous & Dan Lepard from Comptoir Libanais Express
Photography: Dan Lepard
If chicken livers aren't yet one of your fridge staples, I'm hoping I can change that, because where fast food is concerned, chicken livers are one of your best friends. They cook in under 10 minutes - need I say more - and their rich, irony meatiness stands up well to other strong flavours. Here I've gone for a spicy version using chilli, but in Lebanon they're very often served in a sweeter context. Although liver does need to be cooked properly, it's best served lightly caramelised on the outside but still rosy in the middle.
1 garlic clove, peeled
1 red chilli
400g chicken livers
1 tbsp olive oil
½ tsp ground allspice
small handful of chopped flat-leaf parsley
pinch of sumac
salt and ground black pepper
for the quick garlic sauce
2 garlic cloves
1 tbsp olive oil
2 tbsp thick yoghurt or labneh
Start with the garlic sauce. Put the garlic cloves on a board, place a large, sharp knife on top and use the heel of your hand to press down and crush them. The skin will come off instantly and you'll be left with two squashed cloves. Place in a food processor with the oil, yoghurt and a good squeeze of lemon juice and whizz to combine. Season with salt and put to one side.
Now move on to the chicken livers. Slice the garlic and the chilli, removing any seeds if you prefer less heat. Check the livers and snip them in two if they're hanging in pairs, discarding the fatty bits and sinew.
Heat the oil in a large frying pan and stir in the garlic and chilli. Add the chicken livers and allspice and season well. Allow the livers to cook on one side for a good 3 minutes until they’ve caramelised, then flip each piece over and cook for 2-3 minutes
more on the other side.
Stir in the parsley and a good pinch of sumac and serve with the garlic sauce drizzled over the top.