Zanzibar Citrus Liver Medallions
A bold African-Mediterranean fusion dish featuring tender pan-seared liver medallions glazed in a spiced orange-baobab reduction, served over creamy coconut millet with caramelized onions and fresh herbs. The flavors are rich, tangy, slightly sweet, and deeply savory.
🛒Ingredients
- 1500 g chicken or calf liver, cleaned and sliced into medallions
- 21 cup millet
- 31 cup coconut milk
- 41 cup water
- 51 large onion, thinly sliced
- 62 tbsp olive oil
- 72 tbsp butter
- 81 orange, juiced and zested
- 91 tbsp baobab powder
- 101 tbsp honey
- 111 tsp smoked paprika
- 121/2 tsp cumin
- 131 garlic clove, minced
- 142 tbsp chopped parsley or cilantro
- 15Salt to taste
- 16Black pepper to taste
👨🍳Instructions
Cook the millet by simmering it in coconut milk and water until creamy and tender.
💡Tip: Stir occasionally to prevent sticking.
In a skillet, sauté sliced onions in olive oil and butter until deeply golden and caramelized.
💡Tip: Cook slowly for the best sweetness.
Season the liver with salt, pepper, smoked paprika, and cumin, then sear in a hot pan until browned outside but tender inside.
💡Tip: Do not overcook or the liver may become tough.
Add orange juice, zest, baobab powder, honey, and garlic to the pan and simmer until it becomes a glossy glaze coating the liver.
💡Tip: Reduce the sauce until thick but not sticky.
Plate the creamy millet, top with glazed liver medallions and caramelized onions, then garnish with fresh herbs.
💡Tip: Serve immediately while hot.
📊Nutritional Information
Approximately 490 calories per serving
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