Sicilian Chicken Livers

This is just a slight variation on an old favourite, Lebanese Chicken Livers, which is listed somewhere in the archives. A slight variation, but that variation makes a profound difference. The Lebanese version calls for honey, lemon juice and zest for the sauce, whereas this calls for Marsala and cream. For the herbs I used mint, spring onion and celery leaves [the Lebanese version calls for mint, coriander and parsley], but in practice you can use whatever three herbs you happen to have on hand.

 

Ingredients.

300g chicken livers, trimmed and diced.

¼ cup oil.

½ tsp ground cinnamon.

½ tsp ground allspice.

½ tsp ground ginger.

¼ tsp ground white pepper.

Salt to taste.

½ cup Marsala.

1 ½ cup broad beans.

½ cup fresh cream.

½ cup chopped fresh mint.

¼ cup chopped celery leaves.

1 spring onion, finely chopped.

 

Preparation.

Trim and dice the liver and set aside. Mix the spices and salt together and set aside. Mix the three herbs in a bowl and set aside.

 

Method.

Heat the oil in a wide pan over a hot flame and quickly sear the livers. When sealed, add the spice mixture, stir through and continue to cook for another minute. Add the broad beans and the Marsala and continue to stir fry until the Marsala is almost gone. Add the cream and the herbs, reserving a few of the latter for garnish, and bring to the boil. Simmer for another 2-3 minutes and serve immediately.

 

Serve with: New potatoes.

 

Serves: 2.

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