Creamy chicken liver and kale tagliatelle recipe
Chicken livers add rich, hearty flavours to this budget-friendly midweek meal. Fry until brown and crisp, then stir through a homemade mushroom sauce and toss everything with kale and tagliatelle.
See method- Serves 4
- 5 mins to prepare and 35 mins to cook
- 505 calories / serving
Ingredients
- 20g unsalted butter
- 2 tbsp olive oil, plus 2 tsp
- 4 onions, thinly sliced
- 2 x 380g packs chicken livers
- 2 tbsp plain flour
- 200g chestnut mushrooms, sliced
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- 300g dried tagliatelle
- 200g curly kale, thick stalks removed
- ½ vegetable stock cube, made up to 200ml
- a few drops Worcestershire sauce
- 80g natural yogurt
- 15g fresh parsley, roughly chopped
Each serving contains
- Energy
- 2135kJ 505.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 1.6g
- Sugars
- 12g
of the Reference intake
Carbohydrate 72.5gProtein 29.0gFibre 6.3g
Method
- Set a large nonstick frying pan over a low-medium heat and melt the butter with 1 tbsp oil. Gently fry the onions with a pinch of salt for 20 mins, stirring often, until golden and soft. Transfer to a large bowl with a slotted spoon. Set aside.
- Meanwhile, cut away and discard any fat and sinew from the livers. Pat the livers dry and slice into thin strips (a little over 0.5cm wide). Tip the four into a shallow bowl, add the livers and toss to coat.
- Heat 1tsp oil in the pan you used for the onions. Add half the livers and cook over a medium-high heat for 2-3 mins until brown, crisp and cooked through. Add to the bowl of onions and repeat with 1 tsp oil and the remaining livers. Season well.
- Heat the remaining 1 tbsp oil in the frying pan over a medium-high heat. Cook the mushrooms with a pinch of salt for 5 mins until golden and tender. Add the garlic and paprika and cook for 1 min more.
- Meanwhile, cook the pasta to pack instructions, adding the kale for the last 5 mins. Drain, reserving 100ml of the pasta water.
- Stir the stock and Worcestershire sauce into the mushrooms. Bring to the boil, then reduce the heat to low and simmer for 5 mins until slightly thickened. Add half the liver and onions (cover and chill the rest for the salad, opposite) and warm through for 1 min. Turn off the heat, then stir through the yogurt and most of the parsley.
- Add the pasta and kale to the mushroom sauce, along with half the reserved pasta water. Toss together, seasoning well with black pepper and adding a little more pasta water if needed to make a silky sauce. Divide between 4 bowls and scatter with parsley to serve.
- Cook once, eat twice tip: Use leftovers from this recipe for our Warm chicken liver and beetroot salad.
- See more Pasta recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
