One Monday morning on our weekly farmers’ market in Mirepoix, the poultry lady had chicken livers.
Not the soggy reddish things in a plastic container at the super market – which are more than decent – but, well, big livers. The point is that most “chicken” killed and sold are in fact still chicklets – boiler, broiler, pullet, roaster – that hardly reach one year of life. Her chickens are adult, they laid eggs for a while and most of the time outside, moved around on the grassy hills, ran to shelter when there was danger. Muscular hens.
So, their livers, with a heart attached, were larger than in the commercial circuit and needed a bit more time to cook. Useless to say, they did not throw off a lot of liquid in cooking and did not fall apart.
I combined the chicken with carrots, and carrots call for coriander, cumin and sesame seed.
So, I cooked the sliced carrots for 15 minutes and fried the livers for ten. Then I mixed them together with the other ingredients and stir fried a bit before serving.