Photo of Chicken Livers with Spinach & Pea Puree, Crispy Chorizo & Chickpeas by Mario
It’s dinner time! In today’s recipe we will be tackling chicken livers.
Chicken livers are quick and easy to prepare and also very tender when cooked, so this recipe is perfect for your mid week meal. In general, chicken livers are very versatile when it comes to cooking. They can be turned into a paté, cooked in sauce, served over a toast, or, like in my recipe, cooked on their own, so they can be enjoyed in their true form and flavour 🙂
But their goodness doesn’t end there! Chicken livers are a great source of various Vitamins, particularly Vitamin A and B12, as well as many dietary minerals.
So, what are you waiting for? Garb yourself a pan and fry those beauties!
Chicken Livers with Spinach & Pea Puree, Crispy Chorizo & Chickpeas
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Recipe by Tom
- 400 g chicken livers, cleaned (see notes)
- 300 ml milk
- 3 tbsp olive oil
- 120 g spinach
- 120 g peas
- 100 g chorizo, diced (preferably chickpea size)
- 100 g yellow pepper, diced (preferably chickpea size)
- 100 g chickpeas, drained and dried
- Sea salt
- Freshly cracked black pepper
- Firstly, soak chicken livers in milk for 15 minutes, then strain and discard the milk.
- In the meantime, wilt the spinach in a pan, add peas and season with salt and pepper. When spinach and peas are nice and tender, transfer into a blender and blitz into a puree (see notes). Then pour back into a pan.
- Heat up a non stick pan on a medium heat, add olive oil and cook livers for 3 – 5 minutes on each side, until crisp and golden. Baste the livers with roasting juices for about 2 minutes. When finished, take them off of the heat and put the livers on a kitchen paper towel to soak any excess oil from cooking. Leave for a few minutes to rest.
- In another non stick pan, fry chorizo until crispy (see notes). Add chickpeas and yellow peppers. Season lightly with salt and pepper. Cook for a couple of minutes until nice and hot.
- Heat up spinach and pea puree. When hot, pour into two plates and spread the puree with the back of a spoon. Arrange chicken livers in the centre of each plate, then spoon chorizo, chickpea and yellow pepper mix all over the dish and enjoy!
- You can ask your local butcher to clean the livers from any membranes and cut into desired size – for this dish, I suggest 1 inch pieces.
- Blitzing spinach and peas – if it’s too thick, just add some still mineral water, a table spoon at a time, until desired thickness.
- Chorizo has a significant fat and oil content, which is released when cooking, so there’s no need to add any oil into the pan prior the cooking.