For a while now, I’ve been hoping to bring this recipe to my readers.
And what better time than the start of the season of celebrations, when all of us party hosts are looking for new easily adaptable recipes to bookmark for our upcoming Halloween, Diwali, Thanksgiving or holiday get-togethers.
This versatile dip or spread gets its cooking technique and flavors from a Parsi chicken (or goat) liver specialty with a tongue twister name ‘Kaleji Aleti-Paleti’, made with chopped chicken liver marinated in Indian spices, garlic and ginger.
Adding fresh tarragon, thyme and pate-style touches like butter, cognac and red wine; I’ve turned an already mouthwatering Parsi preparation into a uniquely delicious appetizer, best served as a party dip or spread with pita chips, sliced baguette, crudités or tortilla chips, accompanied by your favorite wine and cheese like our thyme and lemon paneer cubes.
There’s one certain outcome to serving this appetizer; your guests are sure to love it and will soon be asking for the recipe…
- 1 lb chicken liver cut in small cubes
- 1 tablespoon olive oil
- 1 ½ tablespoon ginger garlic paste (5-6 cloves garlic & 1inch ginger, grated)
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- ½ teaspoon ground red chili or Cayenne pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoons cracked black pepper
- 1 tablespoon butter
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon chopped fresh thyme
- 1 teaspoon brown sugar
- 1 tablespoon cognac or brandy
- ¼ cup red wine
- ¼ cup lemon juice
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon red pepper flakes (optional, for a spicy kick)
- Pita chips, sliced baguette, crudités or tortilla chips
- Marinade the chicken liver with ginger, garlic, spices and seasonings. Refrigerate covered for 2-3 hours or even overnight.
- In a large pan, melt butter; add the marinated chicken liver to it and sauté for 3 minutes. When the liver is partially done, add brown sugar, chopped tarragon and thyme, red wine, cognac and lemon juice. Let the flavors blend for a couple of minutes. Turn off the flame and leave aside to cool.
- In a food processor, briefly pulse the spiced chicken liver to a smooth paste.
- Just prior to serving the dip, drizzle lemon juice and extra virgin olive oil over the dip, and sprinkle cracked black pepper and red chili flakes, if using.
- Serve the Spiced Tarragon Chicken Liver Dip accompanied by pita chips, sliced baguette, crudités or tortilla chips.
- Start by cooking small potato cubes in oil. When the potatoes are done, add the cubed chicken liver, marinated as per the marinade recipe above. Drizzle lemon juice and chopped cilantro over the liver preparation. Serve the piping hot and delicious chicken liver ‘Parsi Kaleji Aleti-Paleti’ along with fresh crusty bread, Indian roti-chapati or warm basmati rice.