Panfried Chicken Livers with Lemon, Shish Tawook and Pomegranate sauce

LEVEL: easy

BOOKMARK

DELICIOUS

Serves 4, with baby spinach and garlic toasted pide.

578g fresh chicken livers, trimmed and cleaned

1 tbsp butter

150g smoked bacon, diced (plus extra for garnish)

Extra Virgin Olive Oil

2 tbsp Shish Tawook

juice of 1 lemon

1 clove garlic, finely sliced

120 ml chicken stock

3 small shallots, finely diced

3 tbsp pomegranate juice (available at specialised food stores or substitute with fresh pomegranate if available)

* Click to ingredient to choose one

1: Heat a large, deep frying pan on stove top until smoking.
2: Place 2 tbsp EVOO, add livers and season with salt and pepper
3: Cook for 2 minutes on one side then turn each liver over to seal on other side, add in garlic and cook for a further 2 minutes.
4: Sprinkle shish tawook over mixture then take liver mixture out of the pan and set aside.
5: Add 1 tbsp EVOO to the same pan, throw in diced smoked bacon and cook for 2-3minutes or until smokey. Add onions, toss and keep tossing for 4-5 minutes until onions are translucent. Deglaze with chicken stock, cook till mixture is of a syrup consistency.
6
7: Add pomegranate sauce and gently stir through. Return chicken livers back to the pan and gently stir together. Turn off heat and remove pan from stove.
8: To finish, fold in 1 tbsp butter (this gives the mixture a nice glossy sheen)
9: Turkish Pide
10: Sliced through length ways and then into 8 squares.
11: Grill for 5 minutes until toasted, drizzle with olive oil and rub 1 peeled garlic clove on pide
12: Wilted spinach
13: Heat 1 tbsp olive oil in a pan, add a 400g bag of baby spinach, salt and pepper quickly toss for 30seconds. Add a squeeze of lemon juice, toss, remove from heat and place in a colander to drain excess water.
14: To serve – place toasted pide in middle of a shallow bowl or plate, add wilted spinach and top with chicken livers. Garnish with extra pan fried smokey bacon.

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