Depending on where you purchase your chickens, some butcheries keep things old school by including the livers with your whole bird. We suggest becoming best friends with your local butchery… 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
- 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
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.