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Creamy chicken liver and kale tagliatelle recipe

Creamy chicken liver and kale tagliatelle recipe

7 ratings

Chicken livers add rich, hearty flavours to this budget-friendly midweek meal. Fry until brown and crisp, then stir through a homemade mushroom sauce and toss everything with kale and tagliatelle. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 505 calories / serving
  • Healthy

Ingredients

  • 20g unsalted butter
  • 2 tbsp olive oil, plus 2 tsp
  • 4 onions, thinly sliced
  • 2 x 380g packs chicken livers
  • 2 tbsp plain flour
  • 200g chestnut mushrooms, sliced
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 300g dried tagliatelle
  • 200g curly kale, thick stalks removed
  • ½ vegetable stock cube, made up to 200ml
  • a few drops Worcestershire sauce
  • 80g natural yogurt
  • 15g fresh parsley, roughly chopped
If you haven't got tagliatelle, try using spaghetti or linguine

Each serving contains

  • Energy

    2135kj
    505kcal     25%

  • Fat

    13g 19%

  • Saturates

    4g 19%

  • Sugars

    12g 13%

  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 72.5g Protein 29g Fibre 6.3g

Method

  1. Set a large nonstick frying pan over a low-medium heat and melt the butter with 1 tbsp oil. Gently fry the onions with a pinch of salt for 20 mins, stirring often, until golden and soft. Transfer to a large bowl with a slotted spoon. Set aside.
  2. Meanwhile, cut away and discard any fat and sinew from the livers. Pat the livers dry and slice into thin strips (a little over 0.5cm wide). Tip the four into a shallow bowl, add the livers and toss to coat.
  3. Heat 1tsp oil in the pan you used for the onions. Add half the livers and cook over a medium-high heat  for 2-3 mins until brown, crisp and cooked through. Add to the bowl of onions and repeat with 1 tsp oil and the remaining livers. Season well.
  4. Heat the remaining 1 tbsp oil in the frying pan over a medium-high heat. Cook the mushrooms with a pinch of salt for 5 mins until golden and tender. Add the garlic and paprika and cook for 1 min more.
  5. Meanwhile, cook the pasta to pack instructions, adding the kale for the last 5 mins. Drain, reserving 100ml of the pasta water.
  6. Stir the stock and Worcestershire sauce into the mushrooms. Bring to the boil, then reduce the heat to low and simmer for 5 mins until slightly thickened. Add half the liver and onions (cover and chill the rest for the salad, opposite) and warm through for 1 min. Turn off the heat, then stir through the yogurt and most of the parsley.
  7. Add the pasta and kale to the mushroom sauce, along with half the reserved pasta water. Toss together, seasoning well with black pepper and adding a little more pasta water if needed to make a silky sauce. Divide between 4 bowls and scatter with parsley to serve.

Cook once, eat twice tip: Use leftovers from this recipe for our Warm chicken liver and beetroot salad.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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