Begin by ensuring that your chicken livers are clean and trimmed of any connective tissue. Pat them dry with a paper towel to remove any excess moisture. This step is crucial for achieving a good sear on the livers.
Slice your mushrooms evenly so they cook uniformly. You can use any type of mushroom you prefer, but common button mushrooms or cremini mushrooms work well in this recipe.
Cooking the Chicken Livers:
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken livers in a single layer. Avoid overcrowding the pan, as this can cause the livers to steam rather than sear.
Cook the livers for about 2 minutes on each side, or until they are browned on the outside but still slightly pink in the middle. Remove the livers from the pan and set them aside on a plate. This step is crucial for achieving the perfect texture for your chicken livers.
Sautéing the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, and sauté for about 2-3 minutes, or until the onions are translucent and fragrant.
Add the diced red bell pepper and sliced mushrooms to the skillet. Cook for another 5-7 minutes, or until the mushrooms are tender and have released their moisture.
Adding Spices and Flavorings:
Sprinkle the chili flakes, smoked paprika, ground cumin, and ground coriander over the vegetables. Stir well to ensure that the spices are evenly distributed.
Season the mixture with salt and black pepper to taste. The spices not only add flavor but also contribute to the overall spiciness of the dish.
Deglazing the Pan:
If using, pour the dry white wine into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. This process, known as deglazing, adds depth to the flavor of the dish.
Allow the wine to simmer for a minute or two, or until it has reduced by half. This concentrates the flavors and cooks off the alcohol.
Incorporating the Tomato Paste and Chicken Broth:
Stir in the tomato paste until it is well combined with the vegetables and spices. The tomato paste adds richness and a subtle sweetness to the dish.
Gradually add the chicken broth, stirring continuously. The broth not only helps to create a sauce but also adds moisture back into the dish, ensuring that the chicken livers remain tender.
Returning the Chicken Livers to the Pan:
Add the cooked chicken livers back into the skillet, along with any juices that have accumulated on the plate. Gently stir to coat the livers in the sauce.
Let the mixture simmer for an additional 2-3 minutes, or until the chicken livers are heated through and the sauce has thickened slightly. It’s important not to overcook the livers at this stage, as they can become tough and dry.
Garnishing and Serving:
Remove the skillet from the heat and sprinkle chopped fresh parsley over the top of the dish. The parsley adds a fresh, herbaceous note that complements the richness of the livers and the spiciness of the sauce.
Serve the spicy chicken livers with mushrooms hot, accompanied by lemon wedges. The acidity of the lemon juice provides a bright contrast to the savory flavors of the dish.
