Chicken Liver Cooked in Ketchup and Worcestershire Sauce

Our favorite way of cooking chicken liver is simmering it in red wine, soy sauce and mirin 鶏レバーの赤ワイン煮 which goes well with a glass of red wine (naturally). I found this recipe in a Japanese food blog I follow. This is a quite different and we like it. This is much easier with less steps than red wine simmered liver. The Worcester sauce flavor is most dominating but curry flavor is definitely present.

Ingredients:

500 gram (18oz) chicken liver

Marinade:

2 tbs ketchup

2 tbs Worcestershire sauce

1 tsp grated garlic

1/2 tsp curry powder

Directions:

Clean the liver by rinsing in cold water and removing the connective tissue, and fragmented pieces. (Compared to Japanese chicken liver, the ones we can get are more fragmented and do not include the attached heart but the spleen is often attached).

Add the liver to the marinade for 15 minutes at room temperature or several hours refrigerated. 

Remove the liver from the marinade and place it in the non-stick frying pan and cook on medium heat with a lid on for 10-15 minutes turning once or twice.

The original recipe called for the liver to be cooked in a toaster oven. I chose to cook them in the frying pan with some of the marinade.