While I do enjoy Chicken Liver, this appreciation only started in my adult years. While mom had a lovely repertoire of recipes using Chicken livers, nope.. my siblings and I never appreciated any! Well, until today! While this recipe is traditionally done spicy, you can certainly tailor it to your own heat appreciation.
2 lbs chicken liver (washed cut into 1 inch pieces)
1 lime or lemon (to wash the liver)
2 tablespoon olive oil
1/2 teaspoon salt (adjust)
1/2 teaspoon black pepper
1 onion (diced)
2 scallions (chopped)
2 tablespoon parsley (chopped)
2 tablespoon cilantro (chopped)
2 tablespoon cilantro stems (chopped)
1 scotch bonnet pepper (sliced)
2 chili peppers (sliced)
1 teaspoon anchar masala
1 teaspoon cumin seeds (geera)
1 1/2 tablespoon dry roasted geera powder (cumin – divided)
5 sprigs thyme
4 cloves garlic (optional)
Wash the trimmed chicken liver with the lime or lemon juice and rinse with cool water. Drain and season.
In a large bowl place the washed chicken liver, the stalks of the cilantro (watch the video below), 1 tablespoon cumin powder aka Geera (dry roasted ground), Anchar Masala (check your local Caribbean market), black pepper and salt. Give it a good mix and allow it to marinate for 5-10 minutes.
I used a non stick pan to help cut back on the amount of oil (use any oil you like using) used, though we still need 2 tablespoon to start. Toast the cumin seeds (oil is on a low/medium flame), then add the remaining cumin powder and stir well.
After 2-3 minutes, add the onion, scallions, Scotch Bonnet pepper , thyme, chili pepper (watch the video below to hear me explain why I cut the peppers as I did), in goes the parsley and cook for 4 minutes. At this point is where you’d add garlic if you were including it in the dish. Smashed!
Now add the seasoned liver to the pan, turn the heat to medium/high and stir well to coat the pieces of liver with that glorious Geera (cumin) base we made.
Cook for about 7 minutes, then taste and adjust the salt to your liking and you’re basically done at this point. As you turn off the stove, toss in the leaves of the cilantro (chopped) and enjoy! Traditionally Chadon Beni (culantro) would be used instead of the Cilanto.
Remember to wash your hands with soap and water after handling hot peppers!
Yes, Geera is just another word for Cumin, I apologize for any confusion caused. This is a great side dish or as a snack (say cutters) to adult beverages, especially COLD beer! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/