Chicken livers with caramelised onion

Chicken livers with caramelised onion

By
From
Turkish Flavours
Serves
2
Photographer
Alicia Taylor

Caramelised onion

Ingredients

Quantity Ingredient
4 large onions
80ml canola oil or light olive oil
sea salt
1 tablespoon balsamic vinegar
canola oil, for cooking
300g chicken livers
sea salt
1 heaped tablespoo freshly ground black pepper
1 bunch rocket
2 tomatoes, cut into wedges
2 tablespoons Dukkah

Method

  1. To make the caramelised onion, cut the onions in half lengthwise and then into slices. Put the oil and onion in a heavy-based frying pan just large enough to hold the onion. Sprinkle with sea salt and slowly cook over medium heat for 30 minutes, occasionally scraping the bottom of the pan. Add the balsamic vinegar and cook for another 30 minutes, or until the onions are flecked with brown but not too dark. Take care not to burn them.
  2. Add enough canola oil to a medium frying pan to cover the base of the pan. Heat the oil, add the chicken livers and sprinkle with the sea salt and black pepper. Cook over high heat for 1 1/2–2 minutes each side, being careful not to overcook the livers. They should be brown on the outside and just pink in the middle.
  3. Add the caramelised onion to the pan and cook, gently turning the onion, until heated through.
  4. Arrange the rocket and tomato in the centre of two serving plates. Spoon the livers on top of the salad, then spoon over the remainder of the caramelised onion and sprinkle with the dukkah.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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