There’s a saying, “Patience is bitter, but its fruit is sweet.” Similarly, preparing Moroccan food can be time-consuming, but the outcome is definitely worth the wait. It’s an overload of deliciousness. Meat is an integral part of Moroccan cuisine. Lamb or chicken is a must in every formal meal. However, most of them prefer to stay away from pork due to religious sentiments.
Moroccans make the most of minimal ingredients. This is evident in the way they prepare their dishes. Their food formula is as follows: Simple ingredients + fewer cooking steps = extremely tasty dish. It’s flavourful, appetizing, and finger-licking good. Of course, you will find the most authentic Moroccan cuisine only within the country. They have their traditional techniques of cooking and are very discreet about their recipes.
There are two things that you would instantly notice when you bite into a Moroccan dish – olive oil and spices. This North African nation also loves its share of chicken and can consume it in any form. When it comes to chicken livers, it not only has great nutritional value but also tastes great. You can get a spectacular dish by just adding a few household ingredients. As for the chili factor, the spice levels are just right and not over the top.
CHICKEN LIVER WITH TOMATO SAUCE
- 1 ⅛ pound Chicken livers
- 3 tablespoons Vegetable oil
- 1 Onion roughly chopped
- 2 cloves Garlic chopped
- 4 Plum tomatoes
- 1 Chili pepper
- ½ teaspoon Paprika
- ½ teaspoon Turmeric powder
- ½ teaspoon Cumin
- Salt and pepper to taste
- Fresh coriander
- First, wash the chicken livers very well, and thoroughly dry the livers.
- In a large frying pan, heat the oil and fry the onions until soft, and then add the garlic until lightly golden.
- Add the chicken liver cubes, frequently stirring, for a few minutes 4-6 minutes. Then set aside.
- In a food processor, add the tomatoes, turmeric, paprika, cumin, black pepper, and a pinch of chili, pepper and blend to create a paste.
- Add the tomato mixture to a saucepan and let it simmer for 10 minutes until the liquid has evaporated and the mixture is reduced and thick.
- Pour the tomato mixture over the chicken livers and let it simmer for 5 minutes.
- Garnish with fresh coriander and , serve over white rice or with some bread.