Friday, 18 November 2016

Middle Eastern Style Chicken Liver and Pitta

Simple and quick recipe with chicken liver and pita and it has good flavor too. It can be served hot or room temperature. Here is recipe for you all to try.

  • Chicken Liver 450 gm
  • Butter 2 tbsp
  • Onion 1 finely chopped
  • Garlic 2 cloves finely sliced
  • Chilli Flakes 1 tsp
  • Lemon juice 2 tsp
  • Plain Yogurt 1/2 cup
  • Pepper Powder 1/2 tsp
  • Salt
  • Pitta Bread 4 nos
For the parsley salad
  • Parsley 1 bunch , chopped finely
  • Onion 1 small sliced
  • Lemon Zest 1/2 tsp
  • Olive Oil 2 tbsp

Clean and trim the chicken livers, remove fat also if any. Drain water well and keep it aside. 
Heat a frying pan over a medium heat. Add 1 tbsp of butter and, once melted add the chicken livers. Brown on each side until nicely colored. Remove from the pan and keep it aside. Now add 1 tbsp of butter and onion to the pan and cook for 3 minutes then add the garlic and chili flakes and cook for 1 minute. Now add the chicken liver and mix well cover and cook for 5 minutes. Add lemon juice and combine well. Now add yogurt in this and mix well. Season with salt and pepper and combine well. Check the seasoning and add if needed. Remove from heat and keep it aside. 

Take a bowl and mix parsley leaves, onion, lemon zest and olive oil and season with salt and pepper. 

Toast the Pita breads and slit them open along one of the long sides. 

Spoon the chicken livers into the pita pockets, top with the parsley salad and serve. 

NB: if you dont have parsley then you can use coriander leaves instead. If ou feel need some spice require then add 1 tsp of garam masala powder. Enjoy cooking.

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