Fried Chicken Livers With Black-Eyed Beans
This meze of fried chicken livers is wonderfully tasty as well as being fantastically healthy.
Servings 4 people
Calories 380kcal
Equipment
- Frying pan
- Large serving dish
Ingredients
- 500 g chicken livers cut into small cubes
- 200 g black-eyed beans 1x400g tin, drained
- 1 medium green pepper deseeded & roughly chopped
- 1 medium red pepper deseeded & roughly chopped
- 2 cloves garlic peeled & finely chopped
- 2 tsp dried thyme or oregano
- 3 tbsp olive oil 1 for cooking, 2 for dressing
- 1 large lemon juice of
- salt & pepper to season
- 1 tbsp parsley roughly chopped, to garnish
Instructions
- Add 1 tbsp olive oil to your frying pan and gently heat on a medium heat.
- Now add your peppers and garlic then sauté for a few minutes until the peppers start to soften.
- Once your peppers have started to soften, turn the heat to high and add your chopped chicken livers and your thyme or oregano.
- Stir around and fry for a maximum of 5 minutes so that the livers brown but don't overcook inside.
- Now turn the heat to medium-low and add your black-eyed beans and salt & pepper.
- Stir around for a minute or so just to heat the beans through.
- Remove from the heat and add to a serving a bowl. Leave to cool to room temperature.
- Do a taste test and add more seasoning if necessary.
- When you are ready to serve, dress the fried chicken liver dish with olive oil and lemon and, if you like, garnish with freshly chopped parsley.
Notes
- As with all of our recipes, calories per serving of our fried chicken livers recipe are meant as a general guide.
- We use chicken livers for this recipe because they aren't as robust in texture or flavour as calf's or lamb's liver. We don't want the meze dish to be too overpowering.
- Likewise with the black-eyed beans. They are still full of flavour but they are a smaller bean that complements rather than taking over.
- If you want to make fried chicken livers with black-eyed beans into a main meal, you can serve it with finely chopped raw onion sprinkled with sumac and a portion of Turkish rice.