- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1 heaped tsp cumin seeds
- 1 scant tsp coriander seeds
- pinch each of sea salt and black peppercorns
- 1 1 1/2 tbsp plain flour
- 3 heads chicory
- cayenne pepper
- 450 g chicken livers
- good sized knob of butter
- 4 tbsp extra virgin olive oil
- 1 tsp molasses sugar
- squeeze of lemon juice
- black pepper
1. Dry-fry the cumin and coriander seeds in a small heavy-based frying pan for about 3 minutes until they smell aromatic.
2. Tip the seeds into a mortar, and crush with the sea salt and peppercorns. Add the cayenne and flour, and mix together well. Set aside until ready to start cooking.
3. Cut the bases off the chicory, and separate out all the leaves.
4. Trim any fat and sinew away from the chicken livers, leaving the livers whole.
5. Pat them dry with paper towels and toss them in the spice mixture so that they are evenly covered.
6. Heat the butter in a frying pan until its bubbling, and then add the chicken livers. Cook for 2-3 minutes. Turn the chicken livers over and cook for a further 2-3 minutes, or until cooked all the way through.
7. Meanwhile, put the olive oil and molasses sugar in a saucepan over a low heat. Put the chicory leaves in the warm oil and stir them gently. They will begin to wilt pretty quickly. Season with salt and pepper.
8. Remove the chicory from the heat and squeeze a little lemon juice over it.
9. To serve, place a few leaves on each plate and spoon the livers on top.
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