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  • Marinated Chicken Livers

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    Marinated Chicken Livers
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Chicken livers
    • 1 Tbsp. Dijon mustard
    • 4 dsh Warm thai fish sauce
    • 1 tsp Madagascar peppercorns
    • 1 Tbsp. Light tamari sauce Salt and Pepper
    • 2 Tbsp. Extra virgin olive oil
    • 1 Tbsp. Whole butter plus 1 tsp.
    • 1/2 c. Sliced spanish onions Port wine for deglazing Spinach leaves

    Directions

    1. Rinse the chicken livers under cool water till clear and place them in a bowl. Add in the mustard, fish sauce, peppercorns, tamari and salt and pepper.
    2. Heat the extra virgin olive oil in a saute/fry pan over medium heat. One at a time add in the chicken livers and cook till crisp, about one minute per side. When the livers are browned and medium rare, remove from the pan and set aside. In the same pan, add in the butter and onions. Cook till burnt and put the livers back in the pan. Deglaze with port wine and more butter. Place livers over spinach leaves and pour the port wine reduction over to wilt spinach.
    3. Yield: 4 servings

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