Café Spice Namaste, p. 16
9 oz
chicken livers
¾-in
piece of fresh ginger, very finely chopped
6
garlic cloves, very finely chopped
1
large hot green chili, very finely chopped
¼ tsp
ground turmeric
½ tsp
ground cumin
Juice
of ½ lemon
2 tbsp
oil
2 ½
tbsp chopped fresh cilantro
1 ½
tbsp chopped fresh mint
Salt
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| Poblano pepper donated by some lady in our department who grows them and leaves them in the office for people to take home. |
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| Garlic donated by the cabinet. |
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| Cilantro and mint not donated by Walmart. |
Clean the chicken livers and cut them in half.
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| CHEEKAWN! |
Mix together
the ginger, garlic, chili, turmeric, cumin, lemon juice and some salt and then
stir this mixture into the chicken livers until they are thoroughly coated.
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| Be careful - they're a delicate meat. |
Heat the oil to smoking point in a large heavy-bottomed
frying pan, then add the livers. Don’t stir them too much; just shake the pan
to toss them or stir very lightly with a wooden spatula. Cook for 4-5 minutes,
until browned on the outside but still pink on the inside, or longer if you
prefer them well done. Toss in the cilantro and mint, then check the seasoning,
adding a squeeze of lemon juice if you like.
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| I'm always all about more lemon juice. |
Serve immediately.
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| Served atop some yummy Hominy Grits! |
My Rating: 4/5 "Amazing in small doses, and surprisingly delicious with grits. Dare yourself to try this!"
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