Chicken liver in spices
4 servings
20 minutes
Chicken liver loves aromatic alcohol, and in general it is extremely indiscriminate in spices, accepting almost any aromatic substance that is ready to beat off its visceral odor and natural bitterness. Roman Redman, a barbecue specialist and co-owner of the St. Petersburg meat establishments Chuck and the Holy Ribs bar, uses this feature to the fullest: first, he carefully rolls the liver pieces in a specially prepared dry mixture with smoked paprika and mustard powder, and then , while frying, generously pours port wine into the pan. Such luxury should be shaded only with a green salad, so that both the spices and the liver with port wine play with all their colors to their full potential.
1
Prepare all the ingredients.
2
Clean the liver from films and mucus.
- Chicken liver: 500 g
3
Pat the liver dry with paper towels.
- Chicken liver: 500 g
4
Mix mustard powder, granulated garlic, smoked paprika, dry onion powder, and salt in a large bowl.
- Mustard powder: 0.5 teaspoon
- Garlic powder: 0.5 teaspoon
- Smoked paprika (pimenton): 0.5 teaspoon
- Onion powder: 0.5 teaspoon
- Salt: to taste
5
Coat the liver in a spice mix and refrigerate for 2 hours.
- Chicken liver: 500 g
6
Heat vegetable oil in a thick-walled pan.
- Vegetable oil: 30 ml
7
Fry the liver over high heat for 1-2 minutes.
- Chicken liver: 500 g
8
Pour port wine into the pan and fry the liver for another 2-3 minutes.
- Port wine: 50 ml
9
Add butter at the very end.
- Butter: 50 g
10
Serve hot, garnished with lettuce leaves.
- Mixed salad leaves: to taste