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    Salad of Spiced Chicken Livers

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    Salad of Spiced Chicken Livers

    • Preparation time: 10 minutes to 15 minutes
    • Cooking time: 7 minutes
    • Total time: 17 minutes to 22 minutes 25 minutes

    Serves: 4


    • 125g Greek yogurt
    • 3 tbsp chopped fresh coriander
    • 4 tbsp extra virgin olive oil
    • ½ lemon, juice only
    • 200g red chicory leaves, sliced
    • 50g watercress
    • 450g chicken livers
    • 1 tbsp ground coriander
    • 1 tsp cumin seeds
    • 3 garlic cloves, crushed
    • 2 carrots, peeled and cut into matchsticks
    • 1 red pepper, deseeded and cut into matchsticks
    • ½ tsp orange blossom water


    1. Whisk together the yogurt, coriander, 2 tbsp of the olive oil and lemon juice and season. Place the chicory and watercress in a bowl and drizzle over the dressing, then combine. Rinse the chicken livers, dry them on kitchen paper and place them in a bowl with the spices, garlic and some black pepper. Toss until coated.
    2. Heat the remaining olive oil in a frying pan over a high heat and fry the livers briskly for 3-4 minutes until golden all over but just pink in the centre. Add the carrots and pepper and stir fry for 1-2 minutes more so that they are still very crunchy. Drizzle with orange blossom water, give everything a stir and season with salt. Divide the chicory and watercress between 4 plates and spoon the vegetables and chicken livers on top.

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