My B12 is low. My energy is zapped. Mosquitos love me. I should eat more xxx.
sigh…
With all the hooey thrown at us these days about what “eating healthy” really means, I sometimes think of throwing in the local, organic sustainable towel. Nobody is getting it “right.” We’re all different. My dad needs red meat to survive. I would like to live 75% on lentils, but my digestion disagrees. And goodness knows that if I could never be fruitarian because I hate cleaning my juicer.
So instead of eating only one way, I go more often with the concept that variety is the spice of life. It falls in line with Michael Pollan and his eat real food, not too much, mostly plants idea. I throw a little parsley or cilantro frozen my garden last summer into chicken soups, sprout salads, and yes, even lamb liver. A little more iron (eaten with citrus, supposedly) can’t hurt. Forget about all the cholesterol. It comes out with the wash of my overall healthy diet. Net gain, I figure.
So I’m not saying go on a diet of liver. Or lentils. Or oranges, for that matter (I know some people who do…). Instead, try this recipe once. And if you like it, try it or a variation on it a month or two later. And buy your livers from the Atwater Market instead of the organic place at Jean-Talon where a pound costs more than a chicken breast. Ridiculous. This is offal, for goodness sake. It should be the rejects. The delicious, cheap, silken rejects, mind you…
Chicken Liver Tacos
Serves 6
1 lb chicken livers, washed, strained, excess fat and membrane removed, and patted dry.
2 tsp oil
1/2 tsp salt
sprinkle pepper
1 tsp cumin seeds
1 tsp ground annatto, or 1 1/2 tsp whole annatto seeds
1/4 cup Tequila, dry white wine, chicken broth, or water (options go from most flavourful to least flavourful : )
3 tbsp minced cilantro or parsley with diced stems
2-3 tbsp lemon juice
1 cup shredded white or purple cabbage
12 corn tortillas
First, grind the cumin and annatto seeds (if whole) in a spice or coffee grinder with the whole annatto seeds, or grind the cumin and add it to the ground annatto powder (I tried using a mortar and pestle to grind the annatto. It didn’t work…I ended up with large annatto pieces in my dish. It was fine, but not ideal).
Heat a large skillet over medium-high heat, then add the oil followed by the cumin and annatto. Stir and cook 30 seconds, then add the patted-dry chicken livers. Sprinkle with salt and pepper. Sear on each side for 2 minutes.
Remove to a pan and quickly deglaze pan with Tequila. Scrape up the sticky chicken liver bits into the sauce. Add 1/2 cup water and bring to a boil.
Slice the chicken livers in half or dice for a more ground meat look. Add back to the skillet along with diced cilantro or parsley stems. Reduce heat to a simmer and cook 5 minutes. Add lemon juice and taste and adjust seasonings (more salt or lemon).
Serve on warmed tortillas (place tortillas over skillet for a minute to soften if desired) with cabbage. If you want it spicy, serve with salsa, or add a small red chili pepper sliced in half along with the tequila next time. Garnish with cilantro or parsley. Yay!
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