After a recent trip to Paris, where a challenge to myself to try more offal led to some exquisite and memorable meals, I resolved to use more of the less-loved bits of animals in my cooking. And I thought I’d start with something relatively simple: chicken livers. They are easy to cook, very cheaply available and incredibly flavourful. If you’re squeamish about chicken livers, use diced chicken thigh instead, though I’d encourage you to try these livers – they really are delicious.
