Prep 25 mins
Cook 15 mins
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)
- 1 lb chicken liver
- 6 slices lean bacon, rinds removed and cut in pieces
- 1⁄2 cup chicken stock
- 1 clove garlic, crushed
- 1 medium onion, finely chopped
- 1 tablespoon honey
- 2 tablespoons soya sauce
- 1 teaspoon fresh grated ginger
- 1⁄2 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
- Mix garlic, onion, honey, soy, ginger and pepper to make a marinade.
- Cut large livers in half and cut away any white sinew.
- Prick them all over with a fork and pour the marinade over them.
- Leave them for 30 to 40 minutes.
- 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.
- Lower the heat, add the marinade and chicken stock to the pan and simmer for 7 to 10 minutes.
- Add the prunes, peaches and heat through.
- Check the seasoning and serve.
Pets these are delicious, Best chicken livers that I've ever made or eaten My DH really, really liked them. This recipe is diffently a keeper.Though you didn't mention how much oil or what to do with the bacon, so I fried the bacon , removed it from the pan then added the livers.I put the bacon back in when I lowered the heat and added the marinade.This worked fine.
I like these fruity livers very much but the rest of my family didn't care for them, I attribute that to kids generally not being too keen on liver and a Greek husband who is wary of meat cooked with fruit. With Barb's added instructions, the recipe was easy to follow.
Barbara is absolutely right, I forgot to mention that. My only excuse is that I have made this so often those steps are such a routine in my head that I forgot to put it on paper! All I can say is, that if you follow her instructions it works, if the bacon does not release enough fat use a little oil, just enough to brown the chicken livers.