Sautéed Chicken Livers with Indian Spices my way
1/2 large red onion, chopped
2 garlic cloves, peeled, cored and halved
~1 inch fresh ginger, peeled and chopped
1 teaspoon cumin seeds
1 serrano chile, ribs and seeds removed and chopped
1/4 teaspoon turmeric
2 cardamom pods—seeds removed and crushed, pods discarded
freshly ground black pepper
3 tablespoons water
2 tablespoons unsalted butter
1 cup chicken stock
1 tablespoon extra virgin olive oil
~3/4 pound chicken livers, trimmed
1 tablespoon fresh lemon juice
brown rice, cooked in chicken stock
In a food processor, finely chop the onion, garlic, ginger, cumin, chile, turmeric, cardamom and 1/2 teaspoon of black pepper. Add the water and pulse to make a soupy paste.
In a medium skillet, melt the butter. Add the paste and cook over moderate heat, stirring, until almost dry, ~5 minutes. Add the stock and simmer over low heat, stirring, until the sauce is thickened, about ~15 minutes.
In a large nonstick skillet, heat the oil. Season the liver with salt and pepper and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the liver and cook until medium within, about 4 minutes. Add the liver to the sauce and simmer for 1 minute. Add the lemon juice and season with salt and pepper. Serve with rice.
I know some of these spices like cumin seeds and cardamon pods are unusual but if you decide to try this there are other recipes you can use them for and it can be worth it. This was wonderfully flavorful and almost overwhelmed the chicken livers. I served this with the brown rice and roasted broccoli I tossed with olive oil, garlic, salt and pepper. I ate it with Ancient Peaks 2010 Rose from Paso Robles, CA. Great combination. Enjoy!