Chicken Livers with Soy and Lemon

Two things you can do - either marinate them the night before a busy schedule or you can just cook them right away. The marinade is very simple - olive oil, lemon, soy sauce, salt and pepper. You can 'fry' it the next day and you have a quick dish.

Marinade:
1 lb chicken livers (500 g)
1 Tbsp. olive oil
1 Tbsp. soy sauce
1 Tbsp. lemon juice, freshly squeezed
½ tsp. black pepper, freshly ground
½ tsp. sea salt

extra oil for frying

Garnish:
fresh cilantro or parsley
lemon or lime juice, freshly squeezed

Rinse the liver thoroughly in cold water. Place in a container or sealable plastic bag. Add the marinade ingredients to cover the liver. Stir or shake until blended. Place in the fridge for up to 24 hours.

Heat oil in your grill pan or frying pan.

Add chicken livers and cook both sides (about 5 minutes each) or until browned.

Garnish with cilantro or parsley (I believe cilantro is best) and squeeze some lime or lemon juice.

Serve with bread, rice or can be eaten alone.

Makes 2-3 servings.

Cook's Notes: If you prefer to make this inside the oven, heat up your oven to 480°F (250°C) and bake for 15-20 minutes, making sure to flip them halfway of cooking.