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Figs and chicken livers on toast
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This may sound like a strange pairing, but the sweet-sour combination of figs, onions and vinegar is a perfect foil to the livers' savoury minerality.
75g unsalted butter
2 red onions, thinly sliced
400g chicken livers, trimmed of sinew and any green bits
3 tbsp caster sugar
4 ripe figs, destemmed and halved
5 tbsp red wine vinegar
4 slices sourdough bread, toasted
extra virgin olive oil, to serve
handful flat leaf parsley, roughly chopped
½ lemon, zest
1. Melt ½ the butter in a large frying pan, then add the onions and a good pinch of salt. Cook over a gentle heat for 20 minutes, until soft and starting to brown; remove to a plate and set aside.
2. Thoroughly pat the chicken livers dry on kitchen paper and season well. Add the remaining butter to the pan and, once foaming, add the livers, frying over a medium heat for about 1½-2 minutes on each side, until cooked through (cook in batches, if needed); set aside with the onions.
3. Turn down the heat a little, sprinkle the sugar over the pan and add the figs, cut-side down. Cook for about 1 minute, until the bottoms start to bubble and brown, then turn over. Add the vinegar and bubble for a few seconds, until syrupy, then return the onions and livers to the pan. Season and stir together.
4. Spoon the fig and liver mixture over the toast. Splash with olive oil and sprinkle over the parsley and lemon zest before serving.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in September 2015.