Fried liver with onions

Fried liver with onions

By
From
A Month in Marrakesh
Serves
2
Photographer
David Loftus

Ingredients

Quantity Ingredient
2 slices calve's liver, each slice cut into 3 pieces
2 garlic cloves, thinly sliced
4 tablespoons extra-virgin olive oil, for frying
2 large onions, peeled and thinly sliced

Marinade

Quantity Ingredient
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
sea salt
freshly ground black pepper
1/2 tablespoon flat-leaf parsley, roughly chopped
1/2 tablespoon fresh coriander, roughly chopped
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar

Method

  1. For the marinade, place the cumin, coriander and paprika in a mortar. Season generously with salt and pepper, then add the parsley and coriander and pound with a pestle to a rough paste. Add the olive oil and vinegar, combine well and transfer to a bowl. Alternatively, put all the ingredients into a mini food processor and blend into a rough paste.
  2. Add the liver and garlic to the marinade, then mix until the liver is well coated. Cover with cling film and refrigerate for 1 hour.
  3. Meanwhile, heat 2 tablespoons olive oil in a frying pan over a medium heat and sauté the onions for 15–20 minutes or until cooked. Transfer to a bowl, cover with aluminium foil and keep warm.
  4. Heat the remaining oil in the frying pan over medium heat. Add the liver and marinade and cook, turning once, for 5–6 minutes or until cooked.
  5. Transfer the liver to two plates, add the sautéed onions and serve.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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