1 cup plain flour
1 teaspoon chili flakes
1 teaspoon cumin seeds
1 teaspoon parsley
1 teaspoon pepper
half a pack of chicken livers
Firstly I chopped up the livers into smallish chunks and put them into a pacn. Livers feel gross raw, there is no denying it, they feel slippery and slimy. Once you have come to terms with that you are golden, so power through. Once you've chopped them all, pour boiled water over them and boil for ten minutes.
Then add the flour and all the spices and herbs, I also added some Chives from the garden and some Lemon Thyme for added texture. Mix it all up well, I actually suggest adding more flavourings as that didn't really come across, remember liver is quite an earthy flavour not dissimilar to mushroom, next time I make this I will defiantly up the flavour content but its personal preference.
Drain the now cooked livers, and toss them in the flour and spices mix. making sure to coat every peice thoroughly.
Add a little olive oil to a pan and fry the livers , on a medium heat, for five minutes until the flour gone slightly crispy. Then empty the livers onto a plate and set aside.
Melt a lump of butter in the pan you fried the livers in and add half a cup of balsamic vinegar. Boil it and keep the pan moving so it doesn't burn.
Then throw the livers back in the pan so they are totally coated and cook for another minute.
They are actually very tasty, I ate them tossed in a lettuce salad, really rich. Go out and buy yourself some liver, livers are great.