Pan-fried chicken livers are just so yummy! I usually buy half a kilo or so of organic grass-fed chicken livers from my local butcher, and make a large batch of pate – but this is another delicious way to use them up.
I pan-fried them in coconut oil and spices (if I remember correctly, I used cinnamon, cumin, garlic, allspice, nutmeg and black pepper). Make sure they’re still slightly rare – you don’t want them to end up tough and dry! If you can get them slightly crispy on the outside but still pink in the middle, that’s perfect.
I blitzed up some cauliflower and simmered it down with fresh chicken stock and saffron, before serving with the livers, steamed kale and some parsley as a garnish.