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Fruity Chicken Livers

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“According to my husband the fruit softens the sharpness of the chicken livers, (I can't judge because I don't like liver and I only make this for him)”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb chicken liver
  • 6 slices lean bacon, rinds removed and cut in pieces
  • 12 cup chicken stock
  • 1 clove garlic, crushed
  • 1 medium onion, finely chopped
  • 1 tablespoon honey
  • 2 tablespoons soya sauce
  • 1 teaspoon fresh grated ginger
  • 12 teaspoon white pepper
  • 6 dried and stoned prunes, halved or quartered when they are large
  • 2 -3 halve peaches, from a tin,cut up in chunks

Directions

  1. Mix garlic, onion, honey, soy, ginger and pepper to make a marinade.
  2. Cut large livers in half and cut away any white sinew.
  3. Prick them all over with a fork and pour the marinade over them.
  4. Leave them for 30 to 40 minutes.
  5. Heat the oil in a frying pan, with a slotted spoon lift the livers out of the marinade and brown them on a high heat for 1 or 2 minutes.
  6. Lower the heat, add the marinade and chicken stock to the pan and simmer for 7 to 10 minutes.
  7. Add the prunes, peaches and heat through.
  8. Check the seasoning and serve.

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