Morocco · Poultry
Moroccan Chicken Livers with Preserved Lemon
Tender, spiced, and on the table in about forty minutes. The preserved lemon goes in right at the end, with the herbs — it is what lifts the whole pot.
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 4
- Level
- Easy
Method
- Add the onion, olive oil, butter and vegetable oil to the pot. Cook for about 10 minutes over medium heat.
- Add the liver and fry for about 5 minutes.
- Add the garlic, mix well, and fry for another 5 minutes.
- Add the spices, the chopped herbs, the preserved lemon pulp and the water. Mix to combine, cover, and cook for another 20 minutes, until the liver is tender and the sauce has thickened.
Serve with a crusty baguette.
Watch it made
The full method, step by step, on the channel.