Tangerine chicken liver8:00 AM
This is because what we call oranges in India is in fact NOT an orange. It is far closer to tangerine in size, feel and taste. These oranges also go by the name of Nagpur oranges and they might be the fruit you would overlook at the market if you aren't familiar with them
If you grew up in Europe, you probably have sweet memories of peeling tangerines and clementines during the Winter months (and placing the fresh peels on the radiator to perfume the room). These less than picture perfect "oranges" will bring you right back there, and they will soon be the thing you will wait for all year round in India (along with Mangoes)
So now that I pretty much clarified that the Indian orange is actually almost the same as a tangerine, we can go back to the original intent of this blog post : a Chicken recipe
What's more, it is a quick and super easy dish to pull, we are talking less than 10 minutes folks! Chances are the rice you can serve it with will take more time to cook than this dish, that is how awesome this is.
My recipe serves 2 decent portions, or 3 small ones. You can easily double the quantity if needed:
200g of Chicken livers
1 tangerine/Nagpur orange
2-3 table spoon peanut oil (this gives a far better taste than generic vegetable oil)
2-3 sprigs of spring onions (scallions) chopped
1 tsp of each black and white sesame seeds
a handful of chopped coriander leaves (cilantro)
salt to taste
1) Wash and chop you livers into bite size chunks while you heat the peanut oil in a wok/kadai
2) Once the oil is hot toss in your liver and sear, stir regularly and cook for about 3-4 minutes, they should be just done in the middle and have some golden brown streaks on the outside.
3) Add the tangerine wedges, sesame seeds and spring onion and stir for a minute. The tangerine wedges will cook very quickly, you want them to be soft but not mushy. Turn of the heat and transfer to a serving dish immediately (do not leave it in the pan, it will dry the chicken).
4) Add the coriander leaves to it and serve hot.
It goes really well with rice and a side of vegetables, or vegetable stir fry noodles.