Pan-fried Chicken Livers
Pan-fried Chicken Livers
SkinTrition tip: Kale contains a phytochemical called lutein, which is believed to help make the skin more resistant to sunlight
Best kept secret: Kale is rich in Vitamin K, which may help to eliminate the appearance of dark circles, blotches and uneven skin tones under eyes
Preparation time: 10mins
Cooking time: 20 – 25mins
SERVES 4
450g chicken livers
2 tbsp olive oil
2 red onions, thickly sliced
4 rashers smoked back bacon, roughly chopped
1 large garlic clove, crushed or finely chopped
3 tbsp balsamic vinegar
150ml dry sherry
250g baby cherry tomatoes
200g kale or savoy cabbage
Rinse the chicken livers and roughly chop, discarding any fibrous bits
Wash the kale, remove the central stalk and roughly chop the leaves.
Heat 1tbsp of oil in a large non-stick frying pan. When the oil is hot, add the chicken livers and cook over a high heat for about 5 minutes or until just brown
Remove the chicken livers from the pan and set to one side
Add the remaining oil and reduce the heat. Add the onions, bacon and garlic and cook, stirring frequently, for about 5 minutes or until onions are soft.
Add balsamic vinegar and sherry and continue to cook for a further 1 minute.
Return the chicken livers to the pan and season with ground black pepper
Add the kale and tomatoes and continue cooking over a low heat for 5-10 minutes or until the kale just begins to wilt.
Serve straight from the pan.
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