PASTA WITH SPICY CHICKEN LIVERS
Make and share this Pasta With Spicy Chicken Livers recipe from Food.com.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm.
- Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper.
- Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens.
- Add the chicken livers and heat through.
- Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta.
- Decorate with grated cheese and parsley.
VERMICELLI WITH SPICY CHICKEN LIVER-TOMATO
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and garlic until the onions are tender and beginning to caramelize around the edges, about 5 minutes. Remove the pan from the heat and add the chicken livers and brandy. Return the pan to the heat and shake the pan to ignite. Cook until livers are lightly browned on all sides but still pink inside, 4 to 5 minutes. Add the tomatoes, crushed red pepper, bay leaf, black pepper and chicken stock to the skillet. Stir well, then let the sauce come to a simmer. Cook for 15 minutes, or until most of the liquid has evaporated. Whisk in the cream and basil. Season with salt and pepper and, if the sauce seems overly acidic, add the sugar.
- Meanwhile, in a kettle or large saucepan, bring 5 quarts of water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook, stirring occasionally, until the pasta is al dente, 4 to 6 minutes. Drain the pasta in a colander, then transfer to a large bowl. Remove the bay leaf from the chicken liver sauce and discard the leaf. Toss the pasta with some of the tomato sauce, then divide among serving plates. Top each serving with more sauce and some of the chicken livers. Pass the cheese at the table.
CHICKEN LIVERS, WITH TAGLIATELLE
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Brown the chicken livers in one tablespoon of oil and the butter. Set aside.
- Add the onion, sage, bay leaf and prosciutto. Cook until the onion has softened, stirring occasionally.
- Add the tomatoes with their juice, the Marsala, salt and pepper. Simmer gently for 10 minutes. Meanwhile bring four quarts of water to a boil for the tagliatelle.
- Add the chicken livers to the sauce and cook just until they are pink inside. Do not overcook. Meanwhile, cook the pasta till al dente and drain.
- Toss the pasta with the remaining tablespoon of olive oil and place it in a heated dish. Pour the livers and their sauce on top.Serve with cheese separately.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 563 milligrams, Sugar 4 grams, TransFat 0 grams
RIGATONI WITH CHICKEN LIVERS
A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
- Season livers with salt and pepper. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt remaining tablespoon butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and return to pan, along with any juices and sage. Increase heat to medium-high. Add wine; simmer until liquid is reduced by half.
- Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with Parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.
SPAGHETTI WITH PANFRIED CHICKEN LIVERS
This recipe is featured in the book, Whip it Up and is by Lynne Mullins. Untested. Should be quick tasty and full of iron!
Provided by Chickee
Categories Chicken Livers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook 400g spaghetti in lightly salted boiling water with 1 tsp olive oil until al dente. Drain.
- Meanwhile, heat 2 tbsp extra virgin olive oil in a large frypan and cook red onions over medium heat for 3-4 minutes.
- Add trimmed chopped chicken livers and cook gently for 2-3 minutes until they just change colour.
- Stir in sage leaves and light cream and stir over low heat for 1-2 minutes until very hot.
- Remove from heat and add 1 beaten egg, stirring quickly to combine. Season with salt flakes and cracked black pepper.
- Pour sauce over drained pasta, toss gently and serve sprinkled with 2 tbsp grated parmesan.
Nutrition Facts : Calories 656.3, Fat 18.3, SaturatedFat 9.3, Cholesterol 310.3, Sodium 130.8, Carbohydrate 91.1, Fiber 4.1, Sugar 3.7, Protein 29.9
SPICY PAN FRIED CHICKEN LIVERS WITH LEMON GARLIC DIPPING SAUCE
This recipe is a mix between the fried chicken livers they sold at the state fair in Michigan growing up, and the fried chicken livers I had in New Orleans. Very good! Even people who HATE liver have drooled over these spicy little gems.
Provided by graniteangel
Categories Chicken Livers
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Soak chicken livers in mixture of buttermilk, hot sauce, and worcestershire sauce for at LEAST 2 hours in the fridge.
- For the sauce you want to mix mayo, sour cream, lemon juice, garlic, old bay seasoning and worcestershire sauce in a bowl until fully incorperated. You want to make it before you fry the livers to give the flavors time to mingle. Place in fridge until just about to serve.
- In a bowl combined corn flour, all purpose flour, black pepper, cayenne pepper, old bay and creole seasoning.
- Add your peanut oil to a large sauce pan. Make sure it's large enough to fit the livers, but leave enough room in between so they are not too crowded. Or you can do them in batches.
- Roll the livers in the dry seasoned mixture and place in the hot pan. Try to keep the heat between Med-high to Med.
- Cook about 8-10 minutes on each side. It depends on the size of the livers. Turn down the temp if they start getting too brown too fast.
- If not sure on their being done, you can just brown them on each side and then pop them in a 350F for about 10 minutes.
- Once done, serve immediately with a generous spoon full of dipping sauce.
Nutrition Facts : Calories 458.9, Fat 36.9, SaturatedFat 8.4, Cholesterol 209.9, Sodium 244, Carbohydrate 19.2, Fiber 0.9, Sugar 4.8, Protein 13.5
PASTA WITH CHICKEN LIVERS & BROCCOLI
Many people have an aversion to liver because of its strong taste, but chicken liver is much more subtle than that of other animals. This recipe is an easy, lively and - I think - very tasty combination for those who dare.
Provided by Karenlee 2
Categories Chicken Livers
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the broccoli into small flowerets, pare the stalks and slice them very fine.
- Fry the onion in olive oil until light brown. Add the liver and fry for three minutes, stirring constantly. Spice to taste with salt, pepper and cayenne pepper.
- While frying the onions and liver, boil the pasta in lots of water. Seven minutes before final cooking time for the pasta, add broccoli and boil together until pasta is ready. Drain well.
- Mix everything together with another few drips of pure, virgin olive oil.
Nutrition Facts : Calories 680.2, Fat 16.4, SaturatedFat 3.2, Cholesterol 345, Sodium 167.2, Carbohydrate 97.8, Fiber 11, Sugar 9.3, Protein 38
SPICY CHICKEN LIVERS
Make and share this Spicy Chicken Livers recipe from Food.com.
Provided by Ranikabani
Categories Chicken Livers
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut livers into thin slices.
- Heat oil in frying pan.
- Add liver and fry for a minute or two while stirring.
- Add cayenne pepper, salt, pepper, and parsley.
- Add about 3/4 cup water and keep stirring (you can add salt, pepper and cayenne as needed).
- Keep stirring on medium-high heat until the liver is cooked and the liquid disappears (add a little water and cook for a bit longer if the liver is uncooked when the water has evaporated).
Nutrition Facts : Calories 131.1, Fat 8.4, SaturatedFat 1.5, Cholesterol 261.6, Sodium 54.2, Carbohydrate 0.4, Fiber 0.2, Protein 12.9
CHICKEN LIVERS PERI PERI
This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!
Provided by FAIRDINKUM
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 17
Steps:
- Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
- Remove livers to a bowl, and reserve marinade.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.6 g, Cholesterol 399.3 mg, Fat 22.5 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 264.8 mg, Sugar 2.4 g
More about "pasta with spicy chicken livers recipes"
MARC VETRI'S MOST FAMOUS PASTA DISH: RIGATONI WITH …
From foodrepublic.com
Servings 4Estimated Reading Time 2 mins
10 BEST CHICKEN LIVER PASTA RECIPES | YUMMLY
From yummly.com
SPICY CHICKEN PASTA RECIPE | MYRECIPES
From myrecipes.com
CHICKEN LIVER PASTA - COOKINCITY – RECIPES
From cookincity.com
CHICKEN LIVERS AND PASTA RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
10 BEST SPICY CHICKEN PASTA RECIPES | YUMMLY
From yummly.com
SPICY CHICKEN LIVERS – THE EASIEST WAY TO COOK GREAT FOOD
From jamesmcconnell.me
CHICKEN LIVERS WITH PASTA - THERESCIPES.INFO
From therecipes.info
SPICY CHICKEN PENNE PASTA - THAT SPICY CHICK
From thatspicychick.com
BAKED PASTA WITH CHICKEN LIVERS | SICILIAN COOKING
From siciliancookingplus.com
CHICKEN LIVERS WITH PASTA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SPICY CHICKEN LIVERS - MESSY BENCHES
From messybenches.com
CASARECCE PASTA WITH CHICKEN LIVERS - LA CUCINA ITALIANA
From lacucinaitaliana.com
WORLD BEST COCKTAIL RECIPES : PASTA WITH SPICY CHICKEN LIVERS
From worldbestcocktailrecipes.blogspot.com
FUSILLI WITH SPICY CHICKEN LIVER SAUCE | RECIPE | CHICKEN LIVERS, SPICY ...
From pinterest.co.uk
CHICKEN WITH PASTA SAUCE RECIPES - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
SPICY CHICKEN PASTA • SALT & LAVENDER
From saltandlavender.com
VERMICELLI WITH SPICY CHICKEN LIVER-TOMATO | RECIPE | CHICKEN LIVERS ...
From pinterest.com
PASTA WITH CHICKEN LIVERS - FOOD24
From food24.com
10 BEST CHICKEN LIVER PASTA RECIPES | YUMMLY
From yummly.com
CHICKEN LIVER AND PASTA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICKEN LIVERS AND PASTA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SPICY CHICKEN LIVERS - FOOD24
From food24.com
QUICK & EASY SPICY GARLIC CHICKEN PASTA - FUSS FREE FLAVOURS
From fussfreeflavours.com
SPICY CHICKEN PASTA - KHIN'S KITCHEN
From khinskitchen.com
CHICKEN LIVERS AND PASTA - THERESCIPES.INFO
From therecipes.info
ITALIAN STYLE CHICKEN LIVERS - THERESCIPES.INFO
From therecipes.info
RACHEL RODDY’S RECIPE FOR FETTUCCINE WITH CHICKEN LIVER RAGù | FOOD ...
From theguardian.com
FUSILLI WITH SPICY CHICKEN LIVER SAUCE RECIPE - BBC FOOD
From bbc.co.uk
SPICY CHICKEN LIVERS, BABY BUTTONS AND CREAMY SAMP: A WINNING DISH
From thesouthafrican.com
10 BEST CHICKEN LIVERS ITALIAN RECIPES - YUMMLY
From yummly.com
TAGLIATELLE WITH CHICKEN LIVER; A RECIPE FROM ... - THE PASTA PROJECT
From the-pasta-project.com
CREAMY SPICY CHICKEN PASTA {25 MINUTES} - KEY TO MY LIME
From keytomylime.com
CHICKEN LIVER PASTA SAUCE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #lunch #main-dish #beef #eggs-dairy #pasta #poultry #vegetables #easy #beginner-cook #dinner-party #cheese #chicken #stove-top #dietary #spicy #comfort-food #oamc-freezer-make-ahead #beef-organ-meats #beef-liver #meat #pasta-rice-and-grains #taste-mood #equipment #number-of-servings
You'll also love