Pasta with Chicken Liver, Honey and Soy Sauce
Ingredients
2 servings
- For the liver and sauce
- Fresh chicken liver 200 g
- Flour 2-3 tbsp (20–29 g)
- Vegetable oil 3 tbsp
- Salt, black pepper to taste
- Savory a pinch
- Sweet ground paprika 0.5 tsp
- Natural honey 1 tbsp (21 g)
- Light soy sauce 1-1.5 tbsp
- Chili or Worcestershire sauce a few drops (optional)
- For the pasta and serving
- Short tube-shaped pasta 200 g
- Water for boiling the pasta 2 l
- Salt for boiling the pasta 14 g (7 g per 1 l of water)
- Parsley or green onion for serving (optional)
Step-by-step recipe
Sauce and liver
Pasta with chicken liver turns out well with both chilled and freshly thawed offal. You can fry the liver in any vegetable oil: sunflower, olive, peanut and so on. For the sauce, take thick or slightly crystallized natural honey and the best-quality light soy sauce you can find.
Prepare the sauce so it is at hand when you need it. In a small cup or bowl, mix the soy sauce and honey and stir until the honey dissolves completely. Don’t use dark soy sauce, or the dish will turn brown. If you like, add a few drops of chili or Worcestershire sauce.
Prepare the liver. Rinse it, carefully removing any bile, membranes and bits of fat. Cut each piece into three or four parts. Put the liver in a bowl, season with salt and ground black pepper, add a pinch of savory, rubbing it between your fingers, and 0.5 tsp of sweet ground paprika. Stir. The salt will dissolve while the pan heats up.
Coat the liver in flour and fry it on one side. Put the flour in a bowl and coat each piece so the flour covers it completely. Heat the vegetable oil in a frying pan over medium-high heat. When the oil starts to crackle, add the pieces of chicken liver. Frying is quick because the pieces are small. Fry for about 4 mins, until a golden crust forms on the bottom.
Turn the liver over with a fork and fry the other side until done, another 3-4 mins. Make sure there is no pink juice inside the liver, and extend the frying time a little if needed. If you like, you can keep frying by stirring the pieces with a spatula. As soon as the frying is done, carefully pour off all the excess fat from the pan.
Pasta
While the chicken liver is frying, you need to cook the pasta, so it is best to put the water on the heat in advance, before you start frying the liver.
Cook the pasta until al dente. In a pot, bring 2 l of water with 14 g of salt (7 g per 1 l of water) to a boil over high heat, add the pasta and cook according to the package time, usually 10-12 mins, as the manufacturer guarantees al dente. Drain the cooked pasta in a colander.
Combine the pasta with the liver and sauce. Transfer the pasta to the pan with the liver, pour the ready sauce over it right away and toss so the sauce coats every tube.
Serving
Divide the pasta among serving plates and sprinkle with a pinch of finely chopped parsley or green onion. Serve only hot and don’t leave it for reheating.
While frying the chicken liver, you can add onion cut into strips, which tastes great. Instead of honey, you can use brown sugar or molasses.
Calories and macros
270 kcal
Serving ≈ 340 g
- Protein19 g29% of kcal
- Fat13 g43% of kcal
- Carbs19 g29% of kcal
100 g80 kcalProtein 5.7 gFat 3.8 gCarbs 5.6 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.