Chicken Livers á la Beirut.

This one is simply a variation on my now-classic Lebanese Chicken Livers, the difference being in the spices used, and the use of chick peas [garbanzo beans] instead of broad beans. Again, although the herbs should be mint, coriander and parsley, one has to make do with what is in season and/or what one has in the garden. Celery leaves are a good substitute for coriander greens, and origanum, chives, marjoram and spring onions are also very acceptable.

Ingredients.

300g chicken livers, trimmed and diced.

¼ cup oil.

2 tsp ground sumac.

½ tsp ground cinnamon.

½ tsp ground ginger.

¼ tsp ground white pepper.

Salt to taste.

Juice and zest of one large lemon.

2 tblsp honey.

3 tblsp cornflour.

2 cups water.

1 400g can chick peas, drained.

¼ cup chopped fresh mint.

¼ cup chopped coriander greens.

¼ cup chopped parsley.

Method.

Trim and dice the liver and set aside. Mix the spices and salt together and set aside. Place the lemon juice, zest, honey, cornflour and water in a cup and beat with a whisk until dissolved. Set aside. Mix the three herbs in a bowl and set aside.

Heat the oil in a wide pan over a hot flame and quickly sear the livers. When sealed, add the spice mixture, stir through and continue to cook for another minute. Add the lemon juice mixture and bring quickly to the boil, stirring continuously until thickened. Reduce heat to a simmer, cover and cook for 10 minutes. Add the chick peas and the herbs, stir through and bring to the boil. Cook for another 2-3 minutes and serve with white rice.

Serves: 2.

 

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