CHICKEN LIVER & CHORIZO SALAD
A hearty, warm salad that's good value and won't leave your tummy rumbling
Provided by James Martin
Categories Dinner, Main course
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook the chorizo in a large frying pan until crisp. Remove with a slotted spoon and set aside, reserving 1 tbsp of the chorizo oil. For the dressing, whisk together the walnut oil, reserved chorizo oil and white wine vinegar, then season.
- Melt the butter in the same pan until sizzling, then cook the chicken livers for about 2 mins each side. Combine everything together in a large bowl, then drizzle over the dressing, toss well and serve straight away
Nutrition Facts : Calories 426 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.24 milligram of sodium
CHICKEN AND CHORIZO (LEFTOVERS IN TASTY DISGUISE)
From the *Best Ever Chicken* cookbook edited by Linda Fraser & per the intro -- "The perfect way to use up leftover cold meats, this spicy dish is a fast & fortifying meal for a hungry family." A cook's note attached to the recipe further states "You can also add cooked ham (or pork), smoked cod (or haddock) & fresh shellfish to this dish." (10-15 min time was allowed for ingredient prep. Cooking time includes 5 min standing prior to serving). *Enjoy* !
Provided by twissis
Categories One Dish Meal
Time 33m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a lrg saucepan. Add onion, celery + red bell pepper & cook to soften, but do not allow to caramelize.
- Add rice, chicken stock, tomato puree & Tobasco sauce. Simmer for 10 min, uncovered.
- Stir in chicken, sausage + peas & simmer for a further 5 minutes. Turn off heat, cover & allow to stand for 5 min b4 serving.
- NOTE: For the sake of an easy + fast prep & because only 1 tbsp of tomato puree is used in the recipe, I will likely sub chili sauce & you can feel free to sub your own choice as desired.
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