Instructions:
- Preparation of Ingredients:
- Begin by ensuring that your chicken livers are clean and trimmed of any connective tissue. Pat them dry with a paper towel to remove any excess moisture. This step is crucial for achieving a good sear on the livers.
- Slice your mushrooms evenly so they cook uniformly. You can use any type of mushroom you prefer, but common button mushrooms or cremini mushrooms work well in this recipe.
- Cooking the Chicken Livers:
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken livers in a single layer. Avoid overcrowding the pan, as this can cause the livers to steam rather than sear.
- Cook the livers for about 2 minutes on each side, or until they are browned on the outside but still slightly pink in the middle. Remove the livers from the pan and set them aside on a plate. This step is crucial for achieving the perfect texture for your chicken livers.
- Sautéing the Vegetables:
- In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, and sauté for about 2-3 minutes, or until the onions are translucent and fragrant.
- Add the diced red bell pepper and sliced mushrooms to the skillet. Cook for another 5-7 minutes, or until the mushrooms are tender and have released their moisture.
- Adding Spices and Flavorings:
- Sprinkle the chili flakes, smoked paprika, ground cumin, and ground coriander over the vegetables. Stir well to ensure that the spices are evenly distributed.
- Season the mixture with salt and black pepper to taste. The spices not only add flavor but also contribute to the overall spiciness of the dish.
- Deglazing the Pan:
- If using, pour the dry white wine into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. This process, known as deglazing, adds depth to the flavor of the dish.
- Allow the wine to simmer for a minute or two, or until it has reduced by half. This concentrates the flavors and cooks off the alcohol.
- Incorporating the Tomato Paste and Chicken Broth:
- Stir in the tomato paste until it is well combined with the vegetables and spices. The tomato paste adds richness and a subtle sweetness to the dish.
- Gradually add the chicken broth, stirring continuously. The broth not only helps to create a sauce but also adds moisture back into the dish, ensuring that the chicken livers remain tender.
- Returning the Chicken Livers to the Pan:
- Add the cooked chicken livers back into the skillet, along with any juices that have accumulated on the plate. Gently stir to coat the livers in the sauce.
- Let the mixture simmer for an additional 2-3 minutes, or until the chicken livers are heated through and the sauce has thickened slightly. It’s important not to overcook the livers at this stage, as they can become tough and dry.
- Garnishing and Serving:
- Remove the skillet from the heat and sprinkle chopped fresh parsley over the top of the dish. The parsley adds a fresh, herbaceous note that complements the richness of the livers and the spiciness of the sauce.
- Serve the spicy chicken livers with mushrooms hot, accompanied by lemon wedges. The acidity of the lemon juice provides a bright contrast to the savory flavors of the dish.
