Chicken livers, Mango & Avo salad
All taste buds activated: sweet, sour, savory, spicy, earthy (better than bitter of always).
How I enjoy chicken livers!
It really is my best body organ: to eat (non-human of course) and in terms of physiology as well. It does so much! And it’s one of the few body structures that can regenerate, you throw medications, toxins, alcohol at it and it lives on. Talk about resilience!
And considering the beating it takes everyday of our daily lives with our life’s choices. I think if there was ever a Chuck Norris organ, the liver would be it.😎
Well, hopefully this chicken didn’t eat a whole lot of toxins and didn’t drink too much whisky…🙊 This is actually making me think about the whole hormones, antibiotics and food discussion: story for another day though. I’m too hungry right now. Cross my fingers and hope there’s none of those here( I do buy free range- in efforts to console myself 😌.
My husband is one of those people who absolutely and categorically despise all internal organs. Liver, kidneys, you name it. Looking at them, eating them, he’d rather pretend they don’t exist. ‘They need to do what they have to do quietly inside, and they’re internal after all: so keep them there’ he says.
He’s not home tonight, so I better capitalize.
Dinner tonight: simple and fresh chicken liver salad with mango and Avo. Unusual combinations I know, but the best inventions of the world were never intentional. These ingredients are what I have left in my fridge and why not?
What do you need?
Chicken livers- chopped into chunky pieces
Spices: salt & pepper, paprika
Lettuce, 1/2 a red onion, 2 cloves of garlic and 10ml of olive oil( jalapeño flavoured).
What to do?
Make sure your livers have no sinew, cut this of if there’s any. Dry rub them with salt, black pepper and paprika. I love mine spicy, so I’m generous with this step.
In a hot pan with olive oil, soften chopped red onions, garlic, then sauté your livers until browned.
NB: make sure your livers are dry before browning, to ensure a good colouring, otherwise they’ll just stew and end up over cooking.
Please make sure they don’t get burnt either, this can happen quite quickly. Been there…
Then add 25ml of red wine and let this simmer and cook for 5-10 minutes (depending on the size of your liver pieces) on medium heat. Seasoning the pan with more salt, pepper and paprika to taste.
There’s nothing worse than dry and overcooked livers.
While the livers are cooking, prepare your fresh ingredients. Peel and cut avocados into quarters. Slice your fresh ripe mango (mustn’t be too soft and mushy). Then prep your lettuce leaves: making sure they’re clean.
Then onto the dressing. This is very important to tie the salad together, especially since we’re enticing all the taste buds in this meal: fresh, sweet, savory while earthy and spicy.
A splash of olive oil( non flavoured) and a squeeze of fresh lemon/lime juice (I prefer lime but it’s more expensive in South Africa) using the ratio: 2/3 parts olive oil, 1/3 part lemon juice. Then salt & pepper to season and combine. Aromat (original) does this dressing wonders, replacing salt.
Remember these are, as Gordon Ramsay would say it, garnish. To support, complement and let the main attraction shine.
In 10-15 minutes: dinner is served. Lettuce, then mango slices, then avocado: dress with our dressing: lightly. Finish the dish off with the chicken livers, and the now thicker red wine sauce.
Dinner does not get any simpler, more delicious and more healthier than this. Definitely no iron deficiency for me anytime soon…😜