Chicken livers with sweet sherry wine and spices

Chicken livers with sweet sherry wine and spices

Higaditos al jerez dulce

By
From
Spanish Made Simple
Serves
2

Chicken livers are so good when prepared as a pâté, and yet so diffcult to make tasty when cooked by other methods. This, however, is the type of recipe that will have you licking your fingers for all its sticky sweetness.

Ingredients

Quantity Ingredient
200g chicken livers
1 teaspoon sweet pimenton
1 teaspoon ground cumin
1 tablespoon plain flour
50ml olive oil
3 garlic cloves, skin on
3 sprigs fresh thyme
1 tablespoon sweet sherry wine, SUCH AS PEDRO XIMENEZ
salt
toast or creamy mashed potato, to serve

Method

  1. Rub the chicken livers with the sweet pimentón and cumin, season with a bit of salt and coat them evenly in the flour.
  2. Pour the olive oil into a large frying pan over a high heat and when it starts to smoke add the garlic cloves and chicken livers, cooking for about 2 minutes on each side. Be careful as the oil will spit.
  3. Add the fresh thyme and honey and flambé with the sweet sherry wine. To do this, slowly tilt the pan towards the flame until the sherry catches, or light with a match. Let the flames flare up then die down, then sauté for 30 seconds so that the chicken livers are fully coated with the sweet honey and sherry. Serve over toast or creamy mashed potato.
Tags:
Spanish
simple
weekday
tapas
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again