I really like liver among the various meat organs. So I usually find liver in the fresh meat section of supermarkets, and if they are packed that day or look fresh at first glance, I buy a few packs at a time and store them in the freezer.
Since Malaysia, where I currently live, is a Muslim country, consumption of religiously acceptable meats such as chicken, beef, lamb and seafood is generally high. What I’ve come to realize after living in Malaysia for over 11 years is that Malaysians consume a very large amount of chicken.
That’s why chicken is the cheapest of all meats, meaning people can eat chicken without worrying about their pockets. And of course, of the chicken cuts, the intestines are the cheapest, so the liver, heart and gizzard of chicken sold separately, for example, are ridiculously cheaper than chicken breast, thigh, and wings. So I can tell the chicken liver in Malaysia costs about RM4 (US$0.80) per kilo. In my case, since I buy two packs of 500 grams at a time, I’m only paying $0.80. Also, what’s more, the liver pack contains not only the liver, but also the bullet-shaped chicken heart.
I think the chicken’s intestines are small, but liver and heart are attached to each other, so even if the label on the pack says liver, it usually includes a heart as well. Anyway, I have no complaints at all because I can cook and eat liver and heart at the same time. Rather, I’ll be honest, the price of the intestines for this chicken is ridiculously cheap, so if I had space in my freezer, I would buy a few kilos at once.
Of all the meats I’ve mentioned, the main reason I often eat chicken, among other livers, isn’t just its ridiculously cheap price. Another reason is that chicken liver has a much faster overall cooking time than those of other meats. That is because chickens are very small compared to other livestock such as cattle, pigs and sheep, so liver and all appendages are also very tiny in size.
So usually, when I boil chicken liver for up to 30 minutes, it will be cooked well and I can eat it right away. And the texture of cooked chicken liver is surprisingly tender, creamy, and smooth. So, isn’t there a pâté made with chicken liver?
On the other hand, the pork liver that I eat the most after chicken liver is heart-shaped, usually 20cm wide and 5cm high, and is quite large and thick. So it takes quite a while to cook properly. Sometimes, even after boiling for almost an hour, if I poke the thickest part with a fork to make sure it’s cooked, blood still oozes out. As Malaysia is a Muslim country, it is true that I have to go to a non-halal supermarket where Chinese people sell and trade to buy pork. Another reason I like chicken liver is the nutritional aspect. That said, chicken liver, like all meat, is low in calories and rich in protein and minerals. So it’s perfect because I can often boil chicken liver in a big pot when exercising and eat it right after taking a shower after exercising. ????????
While the liver is being boiled, the ammonia-like smell of chicken liver fills the house, but I honestly love the smell and it stimulates my appetite. So, when eating very simply, I just boil the chicken liver with just pepper and salt, for my taste, it is just delicious on its own.????
But, the chicken liver recipe I want to share with you today is not made by boiling it with just salt and pepper. If so, my blog post would have ended here. Haha!???? Since the recipe I am telling you about has a few more flavors, I would recommend it as a must-follow recipe for those who do not like the unique(?) smell of chicken liver. After that, you will be surprised how delicious chicken liver is.
The first step of this easy and simple recipe is to wash 1 kilo of raw chicken liver clean and put it in a colander to remove the water. Then, roughly grind 200 grams of roasted peanuts in a blender. When grinding peanuts, add a cup of water. And to add spicy taste to the peanut sauce, add one to two tablespoons of red chili powder. Also add a pinch of salt and pepper. You can adjust the spiciness of this peanut sauce by adding more chili powder according to your preference. The peanut sauce prepared in this way is similar to the local peanut sauce eaten with satay(meat skewers). Except for the fact that the local peanut sauce here is very sweet with a lot of palm sugar added when making the sauce.
Pour this coarsely ground peanut sauce over the chicken liver prepared above and chives cut into 3cm lengths, and mix to coat the surface of the chicken liver evenly with the sauce. Then, grill it in a preheated oven at about 200 degrees for about 30 minutes. You can coat the meat with a little olive oil to keep the surface from drying out and to marinate the meat better, but I didn’t drizzle any oil other than peanut sauce.
As you can see, there are times when a simple recipe makes healthy and tasty food. And considering the high calorie of peanut sauce, it is better not to use additional olive oil.
The bottom line is that this delicious chicken liver and chives oven dish is super healthy, nutritious and very delicious, and it takes about 30 minutes to complete! Be sure to try it! Happy eating! ????
If you are curious about more nutritious and delicious recipes using various livers, watch my videos: Hearty Chicken Bitter Gourd Stew, Spicy Stingray Stew with Chicken Liver, and Quesadillas with Pork Liver! These recipes will also be blogged soon.
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