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Chicken Liver with “Tasha” & Red Pasta

Heba Abo Elkheir 0 Comments
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Chicken Liver with “Tasha” & Red Pasta

Prep Time 25 min Cook Time 25 min Total Time 50 mins
Servings: 4

Description

Experience an explosion of flavor with this traditional Egyptian-inspired chicken liver recipe, featuring a pungent "Tasha" garlic-spice paste. Paired with a rich red pasta and creamy tahini sauce, it's a complete, hearty, and authentic meal!

Ingredients

⇵

For the Chicken Liver

For the "Tasha" (Garlic-Chili-Spice Paste)

For the Red Pasta

For the Tahini Sauce

Instructions

Prepare the Chicken Liver

  1. If chicken livers are small, use them as is. If large, cut them into two or three pieces, but avoid making them too small.
  2. In a small dry pan, toast the cumin and coriander over medium heat until fragrant (do not burn).
  3. Transfer the toasted spices to a mortar. Grind them quickly.
  4. Add the garlic, salt, and oil to the mortar.
  5. Pound the garlic, cumin, coriander, and salt together until well combined.
  6. Add the chopped green pepper, hot chili pepper, nutmeg, and harissa paste.
  7. Add the grated tomatoes. Mix everything well. This is your "Tasha."
  8. Heat a large skillet or pan over high heat.
  9. If using, add a small piece of lamb fat (layya) to the pan and render some of its fat.
  10. Add a generous amount of oil to the pan.
  11. Add the chicken liver to the hot oil in a single layer. Do not stir immediately; allow it to sear and crisp up.
  12. Fry the liver until it is juicy and tender, not sautéed. This should take no more than ten minutes.
  13. In the last two minutes of cooking, add the prepared "Tasha" paste to the liver. Stir gently to combine.
  14. Finally, squeeze fresh lemon juice over the liver just before serving.

Prepare the Red Pasta

  1. Boil your chosen pasta (e.g., penne, spaghetti) according to package instructions until al dente. Drain and set aside, reserving some of the pasta water.
  2. In a separate pot,heat vegetable oil and butter.
  3. Add the finely chopped onion and sauté until translucent.
  4. Add the minced garlic and sauté for another minute until fragrant.
  5. Add salt and black pepper.
  6. Pour in tomato juice (or crushed tomatoes) and tomato paste.
  7. Stir in ketchup.
  8. Simmer the sauce over medium-low heat for 5-7 minutes.
  9. Add the cooked pasta to the sauce. Pour in the reserved pasta cooking water.
  10. Stir well to coat the pasta evenly with the sauce. Cook for another 2-3 minutes.

Prepare the Tahini Sauce

  1. In a bowl, combine tahini, yogurt, the lemon juice, minced garlic cloves, and salt.
  2. Add lukewarm water gradually, whisking constantly until the sauce is smooth and reaches your desired consistency.
  3. Serve the hot chicken liver with a side of red pasta. It's also excellent in sandwiches with tahini sauce.

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