CHICKEN LIVERS WITH FIGS

If you've never tasted figs, this is the one to try; if you like chicken livers, you'll love this. ..

Indian Spiced Chicken Livers with Figs 

photo  15/10/15

Lovely figs are back in the shops at a reasonable £2 for 4 good-sized plump juicy specimens.  

At this time of year, figs are at their best.  They're great eaten raw, turned into into jam/compote, tossed in salads, or cooked with meat.

The sticky sweet fruit originated in South West Asia and but are now also grown in the south Mediterranean.  

Figs team well with the dense earthiness of chicken livers; add bold Indian spicing from a recipe from the UK's Anjum Anand and you've a wonderfully exotic, eye-catching, satisfying main course. 

Anand recommends serving the livers on toast but 67 heaped them on raw spinach which wilted wonderfully under the hot juices.  Good bread was a perfect accompaniment.  67 has also served this with steamed brown rice.  

Cost: £4
Serves 3-4

Ingred:
   1 tbsp olive oil
   1 tbsp butter
   400g/14oz chicken livers, cleaned
   2 tsp garam masala
   1/2-1 tsp salt
   1/2 tsp cracked black pepper

   1 tsp grated ginger  
   2 tbsp balsamic vinegar
   2 figs, de-stemmed, halved; each half cut in 3 
   4 fresh dates, slivered (opt)

   Good sourdough or wholemeal bread (opt)
      
Method:

1. Mix livers with garam masala, salt and pepper, coating evenly; set aside
2. Heat olive oil with butter in a large frying pan till foaming; add livers
3. Saute 5-6 min over med-high heat, turning often (they tend to spit).  If you don't like the livers pink in the middle, cook them a bit longer.
4. Add ginger, figs, dates if using and balsamic vinegar.
5. Stir well; cook a further minute.
6. Arrange spinach on a plate; pour liver & juices over.
7. Serve with good sourdough bread   

Adapted from: Anjum Anand, Quick & Easy Indian (Quadrille, pub 2014) ISBN: 9781849493789

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This recipe has been adapted by B M Lee/ Bright Sun Enterprises.