Monday, September 12, 2011

Chicken breast with liver

People don't eat much innards in the US. It's likely totally unsafe, unless you get your ingredients from a farm. After all, the liver is responsible for detoxifying the food we eat...and the chicken (and other animals) are not fed very well on large farms. So, proceed with caution (and go to a farmer's market, or raise your own chickens).

2 chicken breast halves
10 chicken livers
0.25 cup flour
2 tsp paprika
1 tsp black pepper
4 tbsp vegetable oil
1 tbsp marjoram
1 tsp hot sauce
2 bay leaves

Slice the chicken breast pieces into 0.25-inch-thick slices. Salt lightly and allow to sit in the fridge for about an hour.

Clean the chicken liver pieces.

You want to get rid of all the fat and any green pieces (that is bile, if they removed the gall bladder with little skill, this bitter substance could have spilled on the liver).

Mix the flour with the black pepper and the paprika. Coat the chicken pieces with the spiced flour.

Heat the oil in a large saucepan and fry the chicken pieces in it. Add the rest of the flour to the oil and cook for ~10 seconds. You don't want the paprika to burn.

Add enough cold water to cover the chicken pieces. The sauce will thicken.

Add the spicy sauce, bay leaves and marjoram. Bring to a boil and add the chicken liver pieces. Allow to cook until liver pieces are done. Serve over rice. As scary as it sounds, it really is quite tasty.

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