Fiery Chicken Livers

Name: Fiery Chicken Livers
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 handful finely chopped fresh parsley; 1 handful finely chopped fresh baby spinach; 1 chile, seeded and finely chopped; 1 clove garlic, finely chopped; Zest and juice of 1 lemon; 1 to 2 tablespoons olive oil; Pinch salt; 1 tablespoon butter; 1 tablespoon olive oil; 400 grams (14 ounces) fresh chicken livers; 1 small onion or shallot, finely chopped; 100 grams (3.5 ounces) bacon, chopped; 250 grams (9 ounces) mixed mushrooms, roughly chopped; 1 fresh chile, seeded and finely chopped; 1 teaspoon paprika; 2 to 3 sprigs fresh thyme; 1 clove garlic, minced; 1/4 cup red wine; 1 tablespoon tomato paste or ketchup; One 400-gram (14-ounce) can tomatoes; 2 teaspoons light brown sugar; 1/4 to 1/2 cup cream or cultured cream; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon salt; 2 tablespoons chopped fresh parsley

Getting reviews...

Level: Intermediate

Total: 45 min
Active: 45 min

Yield: 4 servings

Level: Intermediate

Total: 45 min
Active: 45 min

Yield: 4 servings

Ingredients

Baby Spinach-and-Parsley Gremolata:

1 handful finely chopped fresh parsley

1 handful finely chopped fresh baby spinach

1 chile, seeded and finely chopped

1 clove garlic, finely chopped

Zest and juice of 1 lemon

1 to 2 tablespoons olive oil

Pinch salt

Chicken Livers:

1 tablespoon butter

1 tablespoon olive oil

400 grams (14 ounces) fresh chicken livers

1 small onion or shallot, finely chopped

100 grams (3.5 ounces) bacon, chopped

250 grams (9 ounces) mixed mushrooms, roughly chopped

1 fresh chile, seeded and finely chopped

1 teaspoon paprika

2 to 3 sprigs fresh thyme

1 clove garlic, minced

1/4 cup red wine

1 tablespoon tomato paste or ketchup

One 400-gram (14-ounce) can tomatoes

2 teaspoons light brown sugar

1/4 to 1/2 cup cream or cultured cream

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

2 tablespoons chopped fresh parsley

Directions

For the gremolata: In a bowl, combine the parsley, spinach, chiles, garlic, lemon zest and juice, olive oil and salt. Mix well. Set aside.
For the chicken livers: Heat the butter and olive oil over medium-high heat in a heavy-based pan. Fry the livers for 3 to 4 minutes; remove from the pan with a slotted spoon and drain on paper towels.
Reduce the heat to medium and add the onions, bacon, mushrooms, chiles, paprika and thyme; cook until the onions have softened, 8 to 10 minutes, adding the garlic for the last minute.
Add the red wine, tomato paste, tomatoes, brown sugar, cream, pepper, salt and parsley; simmer for 5 minutes. Add the chicken livers back to the pan and simmer for a further 5 minutes. Serve with the gremolata.