Seriously Stoneage

Chicken Liver Sauce with Courgette Pasta

Posted by Kirsty Forsberg

Don’t be afraid! Offal is big in the Paleo world and for anyone that has previously hated liver, I urge you to try this Italian recipe.
It’s perfect for a mellow Saturday night in…


Ingredients

  • 1lb chicken livers - cleaned and chopped into 1” pieces
  • 3 tbls butter
  • 1 med onion, chopped fine
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 2-3 cups of chicken stock - preferably homemade bone broth
  • 1 tsp sea salt
  • Freshly ground black pepper
  • 1 tbls tomato puree
  • 1 cup of frozen petis pois
  • Extra virgin olive oil for drizzling
  • Chopped fresh (flat leaf) parsley to serve
  • Two organic courgettes, firm and medium sized.
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    Method

    Top and tail your courgettes and using a julienne peeler, run it down them lengthways so you get lovely long noodles. When done, place in a glass bowl and cover with cling film.

    Heat the butter and fry onion and garlic on a gentle heat. When translucent add the chopped livers and the sea salt.

    After a few minutes, pour in 1/2 cup of stock, turn up the heat a little and cook until liquid is nearly evaporated.

    At the tomato paste and the peas, and pour in another cup full of stock until you have a nice looking sauce. You may need to add a little more.

    Simmer very gently for five mins, just to let flavours combine and the peas to cook through. You don’t want chewy rubbery liver, it should be soft and melt in the mouth.

    While this is finishing off, cook the courgettes in the microwave for 3-4 minutes. You want them al dente, not soggy. Then drain off any excess liquid.

    Serve ‘pasta’ drizzled with EVOO and plenty of sauce on top. Sprinkle with a little parsley.

    Serves 2 greedy beings, with leftovers.