Crispy Chicken Livers

Crispy Chicken Livers

Ingredients:
400g Chicken Livers
1 Cup Japanese Panko crumbs
3/4 Cup Orange Juice
1 tsp Oregano
Salt to taste
Pepper to taste
2 tbsp Olive Oil
1/2 tsp each: Ground Cumin, Ginger
1/2 tsp Coriander
1 Egg, lightly beaten

Directions:
Wash the chicken livers then halve. Pat dry.

Place the crumbs in a shallow dish.
Season with oregano, salt and pepper.

Dip the livers in the beaten egg then in the breadcrumbs to coat.

Heat the oil in a large frying pan.

Pan-fry the livers for about 2 minutes each side, until they are just cooked in the centre.

Bring the remaining ingredients to the boil in a saucepan. Simmer until slightly reduced.

Serve the chicken livers – on a garlic potato mash if preferred – with the orange sauce.
Serves 6 as a starter or 4 as a main.