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Tuesday, March 24, 2015

Pan-Fried Chicken Liver and Apples

It is quite difficult to get a good photo of a bunch of chicken livers, but I did try my best.  As Spring approaches, liver and gall bladder stimulating foods are encouraged, which includes sour foods, leafy green vegetables, and, of course, liver itself.
Sometimes, life just seems to synchronize itself all the way onto your plate...
Serves 4
300g chicken livers
2 cloves garlic, grated
2 golden apples, peeled and sliced
5-6 small shallots, sliced
1 cup savoy cabbage, shredded
1 tsp dried rosemary
some olive oil (about 2 Tbsp, but I didn't measure)
lots of freshly ground pepper
few pinches fleur de sel
1/4 tsp dried piment d'espelette
1/4 cup balsamic vinegar for deglazing
1 very large handful arugula (rocket) per person
1.  Rub the grated garlic onto the raw chicken livers with a bit of fleur de sel and freshly ground black pepper.
2.  Heat a small amount of olive oil on high heat in a wok or heavy based pan.  Add the chicken livers in one layer.  Cook for about 1 minute, then flip and cook for another minute.  If you can't make 1 layer, do this in batches.  They should be browned on the outside but tender on the inside.  Taste one to make sure.  Reserve.
3.  In the same pan, add a bit more olive oil along with the sliced shallots.  Cook until just translucent, then add the apple slices.
4.  Add some fleur de sel, rosemary, piment d'espelette, and black pepper, and cook until the apples are nice and golden and start to stick.  Stir in the shredded cabbage.
5.  Deglaze with balsamic vinegar and add the reserved chicken livers.  Heat through.

Serve over some arugula for the best effect.
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