Chicken Livers with Houmous

METHOD:

1. To prep chicken livers, on a clean board cut all sinew and fat from the liver and place in a bowl with the milk and allow to soak for up to 24 hours…. After that drain and place on some kitchen roll and season with salt and pepper.​
2. To cook the chicken livers, pre-heat a large frying pan on a moderate, add some rapeseed oil and fry the chicken livers for 3 mins each side or until golden brown. Remove chicken livers from the pan and allow to rest on a warm plate. Mean while in the same frying pan add the butter, garlic and shallots and cook until shallots are soft. Add chicken stock, balsamic and molasses and reduce by 2/3. Then return livers and cooking juices to the frying pan and glaze livers in the sauce. Taste and adjust seasonings if needed.​
3. To serve, spoon the warm Houmous into the centre of a plate and make a well, spoon a generous portion and the glazed chicken liver and sauce. Garnish with a squeeze of fresh lemon juice, pomegranate seeds and fresh parsley. Eat with warm pitta bread

PRODUCTS USED IN THIS RECIPE:

Original Houmous