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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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) Ingredients:
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 |
Directions:
1. Mix garlic, onion, honey, soy, ginger and pepper to make a marinade.
2. Cut large livers in half and cut away any white sinew.
3. Prick them all over with a fork and pour the marinade over them.
4. Leave them for 30 to 40 minutes.
5. 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.
6. Lower the heat, add the marinade and chicken stock to the pan and simmer for 7 to 10 minutes.
7. Add the prunes, peaches and heat through.
8. Check the seasoning and serve.
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