With Christmas less than a week away it is time to pull out some of those festive recipes that are considered extra special. This one is a truly Christmassy looking one – with lovely colours and full of goodness, it would make a perfect starter during this festive season.
Ingredients list:
- 400g chicken livers
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 small chilli, finely chopped
- 4-5 tbsp olive oil
- 2 tbsp brandy
- 1 pomegranate, seeded
- A handful of parsley, chopped
- A good balsamic to drizzle
- 6 pieces of good quality bread
- Salt and pepper, to taste
Method:
1. Heat a frying pan over a high heat and when it starts to smoke add a tablespoon of the olive oil. Season the livers well with salt, pepper and a good pinch of the chilli and add half the livers to the oil and stir-fry for a few minutes until the livers are browned all over. Remove to a warm plate, heat the pan again, add another tablespoon of oil and brown the remaining livers and again add them to your warm plate. Pour in the brandy to deglaze and get all the flavour from the pan and transfer the juices onto the livers on their plate.
2. Add another glug of olive oil and add the shallots, garlic and remaining chilli and cook until soft. Put the livers back in the pan, turn off the heat and smash them up into the onions until you have a rough textured liver mix.
3. Add chopped parsley and finally, sprinkle over the pomegranate seeds.
4. Toast the bread, drizzle a little olive oil over the top and layer with the liver mix. To finish dish up, drizzle with some more olive oil and balsamic vinegar.
Your livers should all look festive now with speckles of red and green throughout, and just wait to you try a mouthful!
Mark heard about this treat last Xmas from a work colleague, so no guarantees it’s correct as intended but… we absolutely love it.
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KitchenAid is totally worth it. I can live without mine, but seriously I do so much more now that I have it!
I don’t think I have had chicken liver before, I wouldn’t be adverse to trying it though your recipe sounds lovely x
I’ve never had chicken livers before… One to try, I guess! 🙂
Will the pomegranate make it crunchy? I just don’t get those seeds and what to do with them!! They add a nice pop of color though!
Hello Lisa,
1. They add a lovely colour
2. They add sweetness into a dish, which totally changes the flavor of the liver
3. Yes, they will add crunchiness to it as well
Try it, you might like it 🙂
I like chicken liver, but my mom said I can have just some small pieces (mean!).Mom loves pomegranates, but the preparing is a mess. she eats them only in the bathtub or prepares them while wearing dark red or black clothes :o)
Ohhh! I’ve never had liver with pomegranate, but since I love both I bet it would be tasty. It certainly looks festive!
Hmmmmm…… I might like that. Jen wouldn’t, but I would!
I actually quite like liver, although i know a lot of people dont. my mil used to make it for me and its quite nice, so i would give this a try!
The pomegranate adds some crunch I would think. This looks very interesting! Thanks for linking up to my Christmas Cooking Linky
Looks good 🙂 Adding the pomegranate makes it so unique
I am not a liver fan, but both my Mum and Dad love it, especially liver and bacon. I will pass your recipe onto them, I’m sure my Dad especially will like it! thanks for sharing!