Tasty Chicken livers “Jerez” cooked in sherry and honey sauce
I was going to start my introduction to this recipe by mentioning how chicken livers divide the crowd, but I realised the fact that you have got this far means that you like chicken livers or at least are interested enough to find out more.
Some people will have moved on to the next recipe just by seeing the mere mention of the name; however most of the people would have never tried them.
Anyhow, I like them, and they are reasonably priced and easy to cook; they also stand up to the use of spice and sauces. So, it’s about time we showcase the humble chicken liver.
In the UK, we traditionally make Chicken Livers into a Pate or serve them on toast. In Indian cuisine, you find them used in lots of dishes, I love them in a breakfast dish called Keema per Eedu, chicken livers, chicken mince and egg with plenty of spices. I was in a Thai restaurant called Kiln last week, and they had them on the menu southern fried with pickled garlic.
However,today I’m going to move to Spain for my chicken liver recipe, Jerez, which is near Cadiz in Southern Spain, which I visited a few years ago. I loved this dish; Jerez is famous for the Sherry it produces, so unsurprisingly, my recipe includes Sherry from Jerez, honey and spiced with pimento and chilli.
It makes a great stand-alone lunch or goes well as a Tapas dish alongside Chorizo and maybe vegetable paella.
Anyhow, onto the recipe. I’m sure if you do cook this recipe you will see how easy it is to cook and prepare but even better how tasty this dish is. You will find more easy cook but super tasty recipes on our website.
Chicken Livers
Print RecipeIngredients
- 300g Chicken livers
- 2 tbls olive oil
- 2 tbls of sherry vinegar
- good splash of sherry (dry if possible)
- 2 x Banana Shallots finely chopped
- 1tbsp of runny honey
- Pinch of chilli flakes
- Salt and Pepper to season
- 1 tsp hot Pimenton smoked paprika powder, add more if you like it hotter
- Chopped Parsley or Coriander
- 1 Tbsp of tomato puree
- Knob of butter (optional)
Instructions
Wash and clean the chicken livers, removing any sinews (the white bits on the side of the livers) and cutting each liver into two. Dry and set aside.
Add olive oil to a frying pan and gently fry shallots until softened.
Add chicken livers to the pan and saute them over medium heat with the sherry, pimento powder, and chilli flakes.
Season with salt and pepper
After a minute, add the tomato puree and honey.
When chicken livers are cooked (they should be browned on the outside but still slightly pink on the inside), add the splash of sherry Vinegar along with a knob of butter.
Place in a serving dish and top with chopped parsley or coriander
