Chicken Liver and Tomato Ragu

I really cannot say where this recipe came from, or even if it is part of any particular folk repertoire. It has a vaguely eastern European feel to it, and adding the caraway seeds [my idea, by the way], makes it more so. It makes me wonder what a dash of smoked paprika and perhaps a little balsamic vinegar might do.



2 tblsp olive oil.

25g butter.

10cm celery, diced.

1 medium onion, peeled and diced.

salt and pepper

400g chicken liver, cleaned and diced.

½ tsp caraway seeds.

4 fresh sage leaves.

4 sprigs fresh origanum.

1 400g can chopped tomatoes.



Heat the oil and butter together in a pan over a hot flame. Add the celery, onion, salt and pepper and sauté until the onion is beginning to turn golden brown. Add the meat and sauté for another couple of minutes until the meat is sealed and well covered with the onion mixture.

Add the tomato pieces, the sage, origanum and caraway seeds, stir together well and bring to the boil. Reduce heat and simmer for 15 minutes [about the same time as it takes the rice to cook]. If you want the sauce to thicken, remove the lid, turn up the heat and reduce the liquor to the desired consistency. Serve with rice or boiled potatoes.


Serves: 2.

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