Fruity Chicken Livers.


This is definitely fusion cooking, inspired by middle eastern tastes, with a touch of French and a generous dash of Antipodean. I can recommend it as being a good one for people in a hurry as the fruit mixture, the spice mixture and the herb mixture can all be prepared well in advance – on the previous evening, say, – and put together in about 15-20 minutes.



300g chicken livers, trimmed of all gristle and extraneous stuff, diced.

¼ cup olive oil.

¼ cup golden sultanas.

1 tblsp pomegranate molasses.

½ cup sherry.

1 tsp cumin, ground.

1 tsp ground ginger.

¼ tsp white pepper.

Salt to taste.

1 spring onion, chopped.

1 tblsp fennel, chopped fine.

¼ cup chopped parsley.

1 large onion, finely chopped.



Trim and dice the meat and place in a small bowl. Stir the oil through , cover and leave to marinate for 2-3 hours. Place the sultanas and molasses in a small bowl and add the sherry. Stir well, cover and leave for 2-3 hours to allow the sultanas to rehydrate. Mix the cumin, pepper, ginger and salt together and set aside. Chop the herbs, mix together and set aside, reserving a little of the parsley for garnish.



Heat a deep pan over a hot flame. Add the oil and meat and stir fry until sealed. Add the onion and continue to sauté until soft. Add the cumin mixture and stir through, cooking for another minute then add the sultana mixture, bring to the boil, stirring, then reduce heat to a simmer and cook for another 5-8 minutes, stirring from time to time. Add a little more water if the mixture becomes too thick. Add the mixed herbs, stir through and cook for another 2-3 minutes and serve immediately garnished with the reserved parsley.


Serve: With couscous or rice, and a green salad.


Serves: 2.

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