Spiced Chicken Liver
Appetizers • Author's
Description
Chicken liver loves aromatic alcohol and is generally quite indiscriminate with spices, accepting almost any fragrant substance that can mask its earthy aroma and natural bitterness. John Smith, a barbecue expert and co-owner of popular American eateries, takes full advantage of this characteristic: first, he thoroughly coats pieces of liver in a specially prepared dry mix containing smoked paprika and mustard powder, and then, while frying, he generously pours port wine into the pan. To accentuate such luxury, it’s best to serve it with a green salad, allowing the spices and the liver with port wine to fully showcase their vibrant flavors.
Ingredients
- Chicken Liver 20 oz
- Dijon Mustard ½ spoons
- Ground Dried Garlic ½ spoons
- Smoked salt ½ spoons
- Dried onion powder ½ spoons
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Port Wine 0 fl oz
- Mixed salad greens to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Clean the liver of membranes and mucus.
Step 3
Pat the liver dry with paper towels.
Step 4
In a large bowl, combine mustard powder, granulated garlic, smoked paprika, onion powder, and salt.
Step 5
Coat the liver in the spice mixture and place it in the refrigerator for 2 hours.
Step 6
Heat vegetable oil in a heavy-bottomed skillet.
Step 7
Sear the liver over high heat for 1–2 minutes.
Step 8
Splash some port wine into the skillet and continue to fry the liver for another 2–3 minutes.
Step 9
At the very end, add the butter.
Step 10
Serve hot, garnished with lettuce leaves.
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