Seared Chicken Livers with Angel Hair Pasta, Peanuts, and Cucumber

Cooking Instructions

METHOD:

To make the peanut sauce:

Heat the vegetable oil in a small saucepan over medium heat. Add the curry paste and red pepper flakes and cook, stirring constantly, until the curry paste sizzles, about 1 minute. Reduce heat to low and add the rice vinegar, soy sauce, peanut butter, and 1/4 cup water. Cook, stirring constantly, about 3 minutes. Transfer the mixture to a blender and blend until smooth. The sauce should be the consistency of thickened cream; add more water to thin if necessary.

To make the pasta:

Bring a large pot of salted water to a boil. In a small bowl, combine the chicken livers, soy sauce, and sesame oil. Heat 3 tablespoons vegetable oil in a large skillet over high heat until hot. Add the red onion and cook, stirring, for about 3 minutes. Add the garlic, ginger, chile, cabbage, and green onions, and continue to cook over high heat, tossing the ingredients for even cooking, about two minutes. Add the mint, watercress and cucumbers, toss to combine, remove form heat, reserve.

Remove the chicken livers from the marinade and pat dry. Heat the remaining 2 tablespoons vegetable oil in a skillet until very hot. Add the chicken livers and sear over high heat until they are well browned on one side. Turn the livers over and continue cooking until the livers are medium, about 3 minutes.

Meanwhile, cook the pasta in the boiling water to al dente. Drain the pasta and put it in a large bowl. Add the warm vegetable mixture and about 1/2 cup peanut sauce and toss well to combine.

Divide the pasta among the plates and arrange the chicken livers on top and around the pasta.

Round Out the Meal:

Decorate the plates with Napa cabbage and mint leaves. Sprinkle with chopped peanuts.

Kid Friendly:

Substitute chicken tenders for the chicken livers.

From Bistro Cooking at Home by Gordon Hamersley (Broadway books)