Arab-style Spiced Chicken Liver

Ingredients

In this Arab adaptation of the Peruvian dish Sangrecita, the flavors and spices are modified to suit the Arab cuisine. The original dish typically includes Peruvian spices such as aji amarillo and rocoto peppers, which are replaced with Arab spices like cumin, coriander, and cinnamon. Additionally, the cooking technique is altered from grilling to pan-frying, resulting in a different texture and flavor profile. We alse have the original recipe for Sangrecita, so you can check it out.

• 500g (1.1 lb) chicken liver 500g (1.1 lb) chicken liver
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rinse the chicken liver under cold water and pat dry with paper towels.
2. 2.
   Heat the olive oil in a large skillet over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until golden brown.
4. 4.
   Add the chicken liver to the skillet and cook for about 5 minutes, stirring occasionally, until browned on the outside but still slightly pink on the inside.
5. 5.
   Sprinkle the ground cumin, ground coriander, ground cinnamon, salt, and pepper over the chicken liver. Stir well to coat the liver evenly with the spices.
6. 6.
   Continue cooking for another 2-3 minutes, until the liver is cooked through and the spices are fragrant.
7. 7.
   Remove from heat and garnish with fresh parsley.
8. 8.
   Serve hot as an appetizer or part of a mezze platter.

Treat your ingredients with care...

• Chicken liver — Make sure to rinse the chicken liver thoroughly under cold water to remove any impurities before cooking. Pat it dry with paper towels to ensure a crispy exterior when pan-frying.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili powder to the spice blend.
• Serve the Arab-style Spiced Chicken Liver with a side of fresh pita bread and a tangy yogurt sauce for a complete and satisfying meal.
• If you prefer a milder flavor, reduce the amount of spices used in the recipe.
• Make sure not to overcook the chicken liver to maintain its tender texture.
• Experiment with different herbs and spices to customize the flavor profile to your liking.

Serving advice

Serve the Arab-style Spiced Chicken Liver as an appetizer or part of a mezze platter. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the pan-fried chicken liver on a platter, garnish with fresh parsley, and serve alongside warm pita bread. For an elegant touch, drizzle some olive oil over the liver before serving.