Midweek meals are a right pain in the arse. Some weeks, I’m full of ideas and others, I struggle so much for inspiration and end up having the same boring meals such as fajitas. One protein I struggle to think of new dishes with is chicken. I usually end up either doing fajitas, a curry or a salad; mainly because they’re the easy options and require minimal cooking time. I often buy chicken livers when I can and do them in nandos peri-peri sauce as it’s a cheap meal and bloody tasty. But this week I really wanted to try something different. I bought the latest BBC Good Food magazine and there was a mini magazine including various chicken recipes. I flicked through it not expecting to find anything, but there were a few recipes using chicken livers and one of them was a sandwich. I had to try it out! I never follow recipes, I always adapt them as I know what flavours I like and getting the most out of every ingredient.
This was definitely a winner, winner, chicken dinner tonight and was so simple to do. It didn’t take long to prepare and was my kind of meal – a one pan wonder. I love meals that only include using one pan as it means clearing up takes no time at all. I know some people struggle with offal, but I would highly recommend at least trying chicken livers. They are richer and have a smoother texture than lambs liver and they really take on the flavours in which you cook them in. The following quantities serve 4.
Prep time: 10 minutes.
Cooking time: 20 minutes.
- 500g chicken livers.
- 1 large brown onion sliced.
- 2 garlic cloves crushed.
- 1 green pepper diced.
- 100g mushrooms sliced.
- 3 large vine tomatoes diced.
- 100g chorizo sliced.
- 100ml medium sherry.
- 200ml single cream.
- 1 tbsp Worcestershire sauce.
- 1 tsp balsamic vinegar.
- 1 tsp dried mixed herbs.
- Handful fresh basil finely chopped.
- Salt and pepper.
- 1 tsp lazy chilli (you can use less, or none at all, I just love spicy food!).
- 1 large slice of sourdough bread per person.
- 25g butter.
- Add the chorizo to a large pan and cook off for two minutes. Don’t add any oil as the chorizo releases its own oil and the rest of the vegetables will take on the flavour.
- Add the onion, garlic and peppers to the pan and ensure it is on a medium heat so they don’t burn. Cook for 5 minutes.
- Put the mushrooms and tomatoes in the pan, along with the dried herbs, salt and pepper, Worcestershire sauce, balsamic vinegar and chilli in the pan. Cook for a further 4 minutes.
- Turn the heat up high and add the sherry. You need to cook all the alcohol out if not the balance will be wrong on the dish.
- Before adding the chicken livers, put your bread under the grill and toast both sides. Drizzle with some olive oil.
- Add the chicken livers, butter and some of the fresh basil. Cook on a high heat for 4 minutes. You don’t want the livers to cook the whole way through, otherwise they will become dry and chewy.
- Just before serving, remove from the heat and stir through the cream. Spoon generously over the toast and sprinkle with the remaining basil to serve.