March 28, 2024

Recipe: Panfried chicken livers with young salad greens

Tuck into these delicious springtime chicken dishes that offer up all the freshness, crispness and deliciousness that this blossoming season affords.

Panfried chicken livers with young salad greens
serves 4 as an entree

250g chicken liver, cleaned
20g butter
2 tbsp olive oil
2 cups assorted baby lettuce leaves
1 baguette, thinly sliced
40g melted butter
salt and cracked black pepper

for vinaigrette
⅓ cup sultanas
¼ cup capers, roughly chopped
2 tbsp sherry vinegar
1 tsp dijon mustard
⅓ cup olive oil

Preheat oven to 160C. Place sultanas into a small bowl, cover with boiling water and set aside for 10 minutes. Place baguette slices onto an oven tray in a single layer, brush both sides with melted butter and season with salt and pepper. Bake until golden and crisp, about 20 minutes, turning slices over half way through.

Roughly chop sultanas and add to a small bowl with remaining vinaigrette ingredients. Whisk well and season with salt and pepper.

Heat a large frypan over medium heat. Add butter and olive oil. Add livers once butter begins to foam. Season with salt and pepper and cook until browned on both sides, taking care not to overcook (should still be pink inside). Rest for 2 minutes.

To serve, place liver onto a plate and add salad leaves. Crush baguette toasts into large pieces and scatter over plate. Liberally drizzle over dressing, ensuring liver pieces are well coated.

This recipe first appeared in the October 2023 issue of SALIFE Magazine.



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