How shall i cook chicken livers?, anyone got a spicy recipe for them?

[camera]

cheers, looking for inspuration

[bran]

I do a baked risotto with chicken livers that is really delicious. DH and DS won't actually eat the chicken livers, but they shovel down the risotto like they haven't eaten for a week.

I make it in a heavy casserole dish. Gently fry the chicken livers in some olive oil until lightly browned.

Add in the risotto rice and stir until the rice is coated with olive oil.

Add chopped veg of your choice (for veg that doesn't need much cooking like spinach wait add 10 mins before the risotto has finished cooking).

Add hot stock according to the volume recommended on the rice packet. Stir and put into a medium oven (about 160C for my oven) for about 35 mins. The rice should be al dente, if it's still too hard cook for another 5-10 mins, you may need to add extra stock or hot water.

Stir in some parmesan or pecorino cheese and serve with salad.

[PinkTulips]

this ragu recipe uses them and is bloody gorgeous

[lemonaid]

Mix flour with some cayenne pepper and paprika (or similar).

Coat chicken livers in flour.

Melt butter in frying pan.

Fry livers quickly in small batches until browned on both sides -- you really don't want to overcook and you want them still quite rare in the middle. Remove each batch with a fish slice or slotted spoon when done.

When all livers are browned, return them to the pan. Add a few tablespoons of balsamic vinegar and return to the heat, cooking for a couple of minutes (guess) and letting the vinegar bubble over the livers.