Now, I am quite picky with food, as you do, but I am really surprised why chicken liver tastes so nice. The dish that I am talking of is served in Nandos. It is just mere fried chicken liver, but it tastes really delicious and aromatic as well. I would have thought that it would taste more like kidneys do, with a intestine kind of smell, but this tastes so nice. So is there any way to prepare it that leaves such smell or taste behind?

Do you soak liver before cooking with it?

You can soak liver in milk as it gets rid of the bitterness. However, I've never found the need to with chicken livers, lambs or calves liver. I've never had them at Nando's, so I can't comment on how they cook and season them.

The main thing I find with chicken livers is to cook them pink. They will seep blood, but if you let them rest for a minute or two that should disperse. Or you can carry on cooking them, which defeats their tenderness, and reminds you why liver is often so hated.

That stuff is both common and popular here. No wonder. It's seriously yummy.

I was introduced to this dish by my housemate, and my gawd, I died and gone to heaven. It is so nice. You know when sometimes you eat something, and it does not taste as it smells? Well, this is the opposite! I tastes as it smells. It's just basically fried in those big grills. It does not have the intestine smells, and it is as smooth as a paste. It doesn't look pink and it is still very soft.

Do you think that it is so soft is because it is a young chicken or something? I'm tempted to buy some chicken liver to recreate this at home.