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.

Ingredients:

½ cup golden sultanas.

2 tspn pomegranate molasses.

1 cup hot water.

1 tspn cumin, ground.

1 tspn ground ginger.

¼ tspn white pepper.

Salt to taste.

1 spring onion, diced.

¼ cup chopped parsley.

¼ cup chopped basil.

¼ cup cooking oil.

25g butter.

1 large onion, finely chopped.

300g chicken livers, diced.

2 tblsp flour.

Method:

Place the sultanas and molasses in a small bowl and add 1 cup of hot water. Leave for 2 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 the oil in a deep pan over a hot flame. Add the onion and stir fry until beginning to turn brown. Add the cumin mixture and stir through, cooking for another minute then add the liver. Stir fry until sealed then stir though the flour, mixing well. 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 greens, stir through and cook for another minute to heat through, then serve, garnished with parsley, with couscous or rice, and a green salad.

Serves: 2.

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