These pan-fried chicken livers with a touch of garlic and served on top of polenta will get your taste buds watering like no other. It’s a traditional Romanian recipe found in just about every restaurant – just ask for ‘Ficatei cu Mamaliguta’ if you ever visit Romania. There is a secret to making the perfect dish and that is not to overcook the livers if you don’t want to end up with dry livers and dull flavours. Livers are a great source of protein and by far the richest iron-rich food so give it a try not only for your taste buds but for your health too!
Time: 40 min, Prep: 15 min. Cook: 25 min.
- 1kg chicken livers
- 2 onions
- 8 garlic cloves
- 1 pepper
- 1 bunch fresh dill
- Salt and pepper
- Oil for frying
You can find the recipe for Polenta here.
Heat oil in a pan over medium heat and add chopped onions. Cook onion until translucent.
In the meantime, cut the pepper. Add to the pan and cook for 2-3 minutes.
Wash chicken livers thoroughly in cold water and add to the pan. Season with salt and pepper. Cook for 10-15 minutes being careful when mixing not to break the livers. Again, make sure you don’t cook the livers for too long. When they become slightly brown they are cooked!
Add the chopped garlic 1-2 minutes before removing the livers from the heat. Sprinkle fresh dill on top and serve with polenta.