مكرونة بالكبدة

Clean the chicken livers well and add minced garlic to them in a bowl. Season the liver with black pepper, salt, coriander, cumin, cinnamon, cloves, and ground cardamom. Also add a tablespoon of mustard and a tablespoon of sriracha or hot sauce. Let the liver marinate for a while, or you can start cooking immediately if you prefer.

Chop garlic and fresh coriander, then mix them with some olive oil to make the pasta marinade.

Heat a pan with some oil and add the liver on high heat. Let it cook just until it starts to brown and partially cook through. Then add the chopped onions and diced bell peppers, and stir everything together until the liver is fully cooked.

After the liver is cooked, remove it from the pan. In the same pan, add the pasta marinade we made earlier. Let it sauté for a couple of minutes, then take a little bit of it to set aside for serving.

We dissolve two tablespoons of yogurt in a little bit of the pasta cooking water and let it simmer on the stove for 5 minutes.

Add the cooked pasta to the pan with the liver and marinade. Stir everything together for 5 minutes so the pasta absorbs all the flavors.

Serve the pasta with chicken liver as shown in the video, garnished with the reserved marinade.