Liver Skewered With Mango Recipe
Ingredients
| 1 lb. turkey livers | ||
| Ripe mango | 1 | |
| Curry powder | 3 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Coconut | 3 Tablespoon, grated | |
| Rice grain | 3/4 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| 1 small container saffron | ||
| Onion | 1 | |
| Apple | 1 | |
| Oil | 4 Tablespoon | |
| Whipping cream | 3/4 Cup (16 tbs) | |
| Mango chutney | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
Directions
Wash and drain the turkey livers and cut into 1-inch pieces.
Peel the mango and cut in thick slices from the pit.
Cut each slice into 3 pieces.
Skewer the mango and liver equally on 4 skewers.
Mix 1 tsp.
of the curry powder with the paprika and the coconut Roll the skewered liver and mango in the mixture.
Bring the rice to a boil in the chicken broth with the saffron.
Cover and simmer 20 minutes over low heat.
Peel the onion and the apple.
Quarter and core the apple and chop both.
Heat 1 tablespoon of the oil.
Saute the apple and onion 5 minutes, stirring constantly.
In another pan fry the liver and mango in the remaining oil, turning constantly.
Add the remaining curry powder to the apple-onion mixture and stir in the cream.
Reduce the liquid by half.
Mix in the mango chutney and season with salt.
Salt the skewered meat and fruit lightly before serving with the rice.
Peel the mango and cut in thick slices from the pit.
Cut each slice into 3 pieces.
Skewer the mango and liver equally on 4 skewers.
Mix 1 tsp.
of the curry powder with the paprika and the coconut Roll the skewered liver and mango in the mixture.
Bring the rice to a boil in the chicken broth with the saffron.
Cover and simmer 20 minutes over low heat.
Peel the onion and the apple.
Quarter and core the apple and chop both.
Heat 1 tablespoon of the oil.
Saute the apple and onion 5 minutes, stirring constantly.
In another pan fry the liver and mango in the remaining oil, turning constantly.
Add the remaining curry powder to the apple-onion mixture and stir in the cream.
Reduce the liquid by half.
Mix in the mango chutney and season with salt.
Salt the skewered meat and fruit lightly before serving with the rice.
Chef
