The co-owner of Honey & Co,Itamar Srulovich serves up spicy chicken livers in this Middle Eastern dish
In its Eat Well for Less series, OFM asked 10 chefs to make a meal for four whose ingredients cost £5 or less – barring items that would already be in the household cupboard, such as olive oil, soy sauce, dried herbs and spices.
Kamooniya is chicken liver with cumin and lemon. Cumin and lemon are such a terrific duo – and when paired with liver and onion, the result is delicious.
Serves 4
chicken livers 600g
salt¼ tsp
black pepper¼ tsp
ground cumin 1 tsp
vegetable oil 1½ tbsp
onions 2, halved and sliced thinly
paprika 2 tsp
chilli flakes½ tsp
juice of 1 lemon
To serve
long grain rice 300g
plain yoghurt 4 tbsp
pomegranate seeds 1 small pack
parsley small bunch, chopped
Total £4.90 from local market
Clean the livers by separating the lobes and removing any fat or sinew. Try and keep the pieces whole. Mix the liver with the salt, pepper and ground cumin.
Heat a large frying pan with oil and add the liver (try one piece first – it should sizzle when touching the oil). It should be in one layer to cook evenly. Brown for about a minute on each side. Remove from the pan to a plate.
Add the onions to the pan (without washing it), cook on a medium heat for 15 minutes until they are soft and brown. Add the paprika and chilli flakes and stir for 30 seconds. Add ¾ cup of water, bring to a gentle simmer, then add the liver back to the pan with any liquid accumulated. Continue simmering for 6 to 7 minutes, stirring occasionally. The liver is ready when it feels quite firm. Remove from the heat, add the lemon juice, adjust seasoning.
Serve with plain white rice. Top the rice with the liver and plenty of the sauce, spoon the yoghurt on the liver, and scatter with pomegranate seeds and fresh chopped parsley.
Honey & Co, 25a Warren Street, London W1T 5 JZ; 020 7388 6175; honeyandco.co.uk