- Chicken liver, washed, and cut into thin slices
- Garlic, 2 cloves, minced
- Olive oil, 1 – 2 tbs
- Lemon juice, freshly squeezed, 2 tbs
- Chili pepper [optional]
- First, wash off the blood from the chicken liver, and cut it into thin bite sized slices. Take a fork and punch few holes on each chicken liver, this is to prevent them from popping too frequently. When they pop, they jump from the pan. You don’t want that. It pops probably because some of the moisture are sealed within pockets of tissue in the liver, and when the liver heats up, the pressure is too much, and thus it pops. I doubt that’s the actual scientific explanation behind it, but please stab the liver several times using a fork.
- Now heat up a pan, and dry cook the livers on it. As in cook them without any oil, flip them to other side, when it’s browned thoroughly
- As soon as both sides are cooked, turn off the stove, and pour in lemon juice and olive oil on to the livers, which are still in the pan. Coat them thoroughly and let it be for awhile, so that the olive oil can ‘fry’ the livers
- Serve with raw minced garlic, and chili peppers
Since, chicken liver has a very strong taste (although it will absorb the lemon juice and counter that taste a bit), and raw garlic also has pungent and strong taste, this dish is not for everyone. And it’s a bit too dry as the main dish too, probably as a snack food or an appetizer instead.