I am trying to duplicate the chicken livers as made in South Africa (eg the Mozambique paprika livers Nando's has), but in my first attempt the livers appeared to partially disintegrate into an unappetizing ca-ca looking mush, yet with still some pinkish bits present.
Ideally they would be separate chunks, nicely browned on the outside and cooked through on the inside.
I threw them in with sauteed onions once the onions had cooked through so the pan was not extremely hot.
Is there a trick to this? Hotter frypan and just cook the livers first? Does washing the livers help? I did clean them to remove the fiber bits but didn't wash them particularly.
Update: Hot pan, washed and dusted with flour did the trick perfectly. Nasty spitting of hot oil- I think that's covered in another question.