I remember when I was a young woman at the age of 20. I was struggling badly and I stayed at Jesus People USA on Malden near Broaday and Wilson Uptown Neiborhood until a placement opened for me where I can go and have my child. This was my oldest daughter and later after I had her I ended up going back home to my toxic dad and miss thing who broke my parents up. Over there when I was at Jesus People USA They gave me some chicken livers to cook with a red bell pepper and other things and this is where this recipe came from out of my toxic enviorment. Actually let me clarify that It was a toxic situation that led me there in the first place. They was really nice to me. Now I am ok and on my feet happlily married and my husband Mr. Riaz loves this dish like I do.
Now it is time to play around with some ingredients, shall we? In a wok or cast iron skillet on high heat add 3 tbs of either coconut, olive, corn, canola, sunflower, grapeseed, safflower, avocado, flaxseed, macadamia nut, vegetable, almond, peanut oil or butter ghee. Grind in mortar and pestle 1 pinch of either black, green, pink, white or mixed peppercorns plus celery seed in to a coarse powder and set aside. Slice 1 onion or shallot in to half moon slices and add to oil and fry until brown. Add 4 garlic cloves chopped, 1 large bell pepper of any color either with or without 5 mini sweet peppers sliced in to strips and sautè on low. Take 1 kg or 1 lb of chcken livers and add 3 tbs of kosher salt and rinse very well to remove excess blood. Add 1 tsp of white vinegar and rinse it several more times and let it drain for a couple of minutes. I suggest you have the stove off while rinsing chcicken livers so the contents doesn’t burn.
Add the seasoning next like herbs of choice are eiher 1 pinch each of or sage, lovage, savory, chervil, terragon, dill , basil, oregano, marjaroram, chives, mint, parsley, thyme, rosemary, cilantro, parsley or dill weed. You can mix or match.. Add either 1 bullion cube or 1 pinch of bullion powder, seasoned salt, adobo, goya seasonador, kosher salt, sea salt either smoke or chili infused type is ok besides the regular and Hawaiian black or red sea salts, vegtea seasoning, seasoned salt, Himilyan pink salt, 1 pinch of lemon pepper, add 1 drop of hot pepper sauce or 1 pinch of chili powder or 1 whole chili of any type deseeded only if the sea salt is not infused with chilies.
Add the chicken livers and stir so it can catch all of the flavors. Add either 1 drop of lemon or lime juice, balsamic, white, apple cider, cane , malt or wine vinegar. Add 3 dashes of maggi or knorr aroma, worcestershire sauce. Cook the chicken livers with the peppers on low for 20 minutes or until done. Enjoy this with potatoes, rice, amaranth, steel cut oats, barley, wheat berries, Italian ferro, fonio, rye kernals, teff grain, quinoa, fareekh, bulgur, buckwheat, spelt berries, grits, polenta. Cook these according to package instructions.
benazir's blog 