Chicken liver en brochette

Chicken liver en brochette

From
Posh Kebabs
Serves
4
Cooking time
30 mins

Chicken liver skewers are enjoyed all over North Africa, lightly spiced and stuffed between a couple of slices of bread with fresh salad and plenty of herbs. Chicken livers are milder in flavour than other offal, and economical too.

Ingredients

Quantity Ingredient
300g chicken livers, trimmed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 tablespoon olive oil
50g butter
1 teaspoon soft brown sugar
25ml marsala
4 slices sourdough bread
handful flat-leaf parsley, roughly chopped
salt
freshly ground black pepper

Method

  1. Thread the chicken livers onto 4 small skewers. Lay the skewers on a baking tray and dust them with the cumin, coriander, and cinnamon. Season and set aside.
  2. Heat a large frying pan over a high heat, then add the oil and a knob of the butter. Once foaming, cook the skewers for 5 minutes, turning halfway through, until golden and cooked through – you may have to do this in batches. Sprinkle the sugar over the skewers and pour in the Marsala with plenty of seasoning. Shake the pan to remove any sediment from the bottom of the pan, then remove from the heat.
  3. Toast the sourdough, spread the remaining butter over each slice, and serve the skewers on top. Pour over the pan juices and sprinkle with the parsley.
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