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Chicken livers with spelt, watercress & orange
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1 red onion, cut into thin wedges
1 tbsp olive oil
2 cloves garlic, finely chopped
400g chicken livers
150ml Cooks’ Ingredients Chicken Stock or water
1 tbsp sherry vinegar
125g quick cook Italian spelt
100g pack watercress, tough stems discarded
2 tbsp finely chopped parsley, to serve
1. Top and tail the oranges with a serrated knife and cut away the skin and pith. Then, holding each orange over a bowl to catch the juice, cut out the segments from between the membranes. Squeeze any juice from the discarded membranes into the bowl.
2. Fry the onion in the oil in a frying pan until starting to soften, then add the garlic and cook for another 2 minutes. Push to one side and turn up the heat. Add the livers and sear on both sides. Strain the juice from the oranges and mix with the stock/water and vinegar, then pour it over the livers. Reduce the heat, cover and cook for 10 minutes until the livers are cooked through and the sauce has reduced to a thin syrup.
3. Meanwhile, cook the spelt according to the pack instructions. Divide the spelt and watercress between 4 plates. Add the chicken livers and onions, followed by the oranges. Spoon any pan juices over, and sprinkle with parsley.
Cook’s tip Try substituting eating oranges with blush or blood oranges when they are in season. Any thick watercress stems can be finely chopped and added to mint and yogurt for a fresh raita.
Typical values per serving:
1 of your 5 a day; low in salt.
This recipe was first published in January 2020.