If you’re a fan of bold flavours and succulent, tender chicken livers, this dish will surely tantalise your taste buds. We’ve taken fresh chicken livers and elevated them with a fragrant thyme-infused crust that adds a wonderful depth of flavour. These seared thyme-crusted chicken livers have to be the ultimate cook’s treat – who doesn’t love a nibble while preparing for the masses?
Thyme-crusted chicken livers
Ingredients
- 30ml (2 tbsp) fresh thyme leaves
- 5ml (1 tsp) dried chilli flakes
- 30ml (2 tbsp) olive oil
- 2,5ml (½ tsp) ground cumin
- Maldon Sea Salt and freshly ground black pepper, to taste
- a portion of chicken livers
Instructions
Combine the thyme leaves, chilli flakes, olive oil, cumin, a pinch of Maldon Salt and freshly ground black pepper in a bowl. Mix well.
Dip the livers in the marinade.
Heat a non-stick frying pan over high heat and place a few livers in the pan. Fry for 2 minutes on each side, forming a crust but ensuring the livers are still pink on the inside.
Made this Thyme-crusted chicken livers recipe? Tag us @foodandhomesa #CookingWithFH on Instagram
ALSO SEE: Creamy chicken livers on ciabatta toast
Creamy chicken livers on ciabatta toast
