# Goan Masala Fried Chicken Livers with Mustard Greens and Crisp Roast Potatoes > Goan masala gives chicken livers a warm, aromatic crust, balanced by peppery mustard greens and sweet spring onions. Big roast-potato chunks bring crisp edges and fluffy centers—a satisfying winter plate with just enough vinegar in the greens to keep it bright. - URL: https://www.chezjk.com/recipes/fried-chicken-livers-with-goan-masala-sauteed-mustard-greens-roast-potatoes - Author: Jonathan Katzman - Cooked and photographed: 2022-02-08 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Goan Masala Fried Chicken Livers with Mustard Greens and Crisp Roast Potatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F1dd1865f218ae134.jpg) ## Goan Masala Fried Chicken Livers A very light flour coating helps the masala cling and form a delicate crust. Dry livers and uncrowded batches give good browning without a long cook that would make the interiors chalky. ### Ingredients - 1½ lb chicken livers - 2 tbsp cassava flour - 1 tbsp gluten-free Goan masala, preferably Floyd Cardoz x Burlap & Barrel - ¾ tsp fine sea salt, reduced if the masala contains salt - 3 tbsp ghee, divided ### Instructions 1. Trim connective tissue and any green-stained portions from the livers. Separate into large, similarly sized lobes and pat very dry; do not rinse. 2. Mix the cassava flour, Goan masala, and salt in a shallow bowl. Lightly coat only the first batch of livers, shaking off excess; coat subsequent batches just before frying. 3. Heat 1½ tablespoons ghee in a heavy skillet over medium-high heat. Add half the livers with space between them, then reduce to medium if the spices begin darkening too quickly. 4. Fry undisturbed for about 3 minutes, until a brown crust forms. Turn carefully and cook another 3–5 minutes, adjusting the heat as needed. Check the thickest pieces with an instant-read thermometer inserted sideways; chicken livers must reach 165°F. 5. Transfer to a warm plate without covering tightly. Add the remaining ghee and repeat with the second batch, wiping out any blackened spice residue first. Serve promptly. ### Notes - Livers can sputter as they cook; use a splatter screen rather than a lid, which traps steam and softens the crust. - Masala blends vary in heat and salt. Avoid adding extra ground spices until you have tasted the blend. ## Mustard Greens with Spring Onions Cooking the stems before the leaves keeps the greens tender without turning them dull and mushy. Spring onions soften their mustard bite, while a small splash of vinegar balances the rich liver. ### Ingredients - 1½ lb mustard greens - 4 spring onions, trimmed - 1 tbsp ghee - ¼ cup water, plus more as needed - ½ tsp fine sea salt, plus more to taste - 2 tsp apple cider vinegar ### Instructions 1. Wash the greens thoroughly. Remove any woody stem ends, slice tender stems into 1-inch pieces, and leave smaller leaves whole or tear large leaves into broad pieces. 2. Slice the spring onion whites and pale green portions into thick rounds; cut the green tops into 1-inch lengths. 3. Heat the ghee in a wide sauté pan over medium heat. Add the onion whites and pale greens and cook for 2–3 minutes, until softened but not browned. 4. Add the mustard stems, water, and salt. Cover and cook for 2–3 minutes, then add the leaves in handfuls, turning them as they wilt. 5. Cover briefly until the stems are tender, about 3–4 minutes. Uncover, add the onion tops, and toss over medium-high heat until excess water evaporates and the leaves look glossy. 6. Remove from the heat, add the vinegar, and taste for salt. The greens should be moist but not sitting in liquid. ### Notes - Mature mustard stems may need several additional minutes before the leaves go in; add water a tablespoon at a time if the pan dries out. ## Crisp Roast Potatoes Parboiling and roughening the potatoes creates a starchy surface that roasts into a crisp shell. Large chunks retain the fluffy centers visible against the deeply golden edges. ### Ingredients - 2 lb Yukon Gold potatoes, peeled and cut into 1½–2-inch chunks - 3 tbsp olive oil - 1 tbsp fine sea salt, for the boiling water - ½ tsp fine sea salt, for roasting, plus more to taste - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 450°F with a rack in the middle. Bring a large pot of water to a boil and add the tablespoon of salt. 2. Add the potatoes and simmer for 10–15 minutes, until the outsides are tender and a knife enters the centers with a little resistance. 3. Drain thoroughly and let steam-dry in the colander for 3 minutes. Return to the dry pot and shake gently to roughen the edges without breaking the chunks apart. 4. Add the olive oil, remaining ½ teaspoon salt, and pepper. Toss to coat, then spread on a heavy rimmed baking sheet with ample space between pieces. 5. Roast for 20 minutes without moving. Turn with a thin spatula and continue roasting for 20–25 minutes, turning once more if needed, until deeply golden, crisp outside, and fluffy within. 6. Taste and add a little salt while hot. ### Notes - If the potatoes release reluctantly from the tray, give them another 5 minutes before turning; a developed crust releases more cleanly. ## Overall Timing / Workflow The potatoes set the schedule, while the greens and livers cook near the end. This keeps the liver freshly fried and the potatoes crisp at serving. ### Instructions 1. 0:00 — Heat the oven and start the potato water. Peel and cut the potatoes, then begin parboiling. 2. 0:15 — Drain, steam-dry, roughen, and oil the potatoes. Put them in the oven. 3. 0:20 — Wash and cut the greens and onions. Trim and thoroughly dry the livers, keeping them refrigerated until shortly before frying. Mix the flour and masala. 4. 0:40 — Turn the potatoes and begin cooking the greens in a separate pan. 5. 0:45 — Start frying the livers in batches. Finish the greens and keep them warm over very low heat. 6. 1:00 — Check potato crispness and liver temperatures. Finish the greens with vinegar, salt the potatoes, and serve everything on warm plates. ### Notes - Allow extra time for a second liver batch if your skillet is small; do not crowd the pan to meet the timeline. ## Plating Separate piles preserve the contrast between crisp potatoes, spice-crusted livers, and juicy greens. ### Instructions 1. Divide the livers among four warm plates, keeping the browned surfaces facing up. 2. Pile the potatoes beside the livers and arrange the greens and spring onions on the remaining side. 3. Leave excess greens liquid in the pan rather than spooning it over the crisp components. Serve immediately. ## Leftover Path Separate storage keeps moisture from softening the potatoes. Gentle reheating limits further firming of the livers. ### Instructions 1. Refrigerate the components separately in shallow airtight containers within 2 hours of cooking. Use within 3–4 days. 2. Reheat potatoes in a 425°F oven or air fryer until hot and crisp, about 10–15 minutes. 3. Reheat greens in a covered skillet with a splash of water. Warm the livers gently in a separate covered skillet with a little water until they reach 165°F; avoid prolonged cooking. 4. For a different meal, chop the reheated livers and fold into the greens, then serve alongside the re-crisped potatoes. ### Notes - The livers have the best texture freshly cooked; reheat only the portion you plan to eat. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.