Try this Chicken Livers And Apricots with Warm Radichio Salad recipe, or contribute your own.
Suggest a better description1 Halve and stone the apricots. Place in a small pan with 4 tbsp water. Simmer on a low heat until soft. Melt the butter in a medium frying pan. 2 Combine the flour, dried sage and seasoning on a large plate. Slice the liver in half and coat in the seasoned flour. Shake off the excess and fry in the melted butter for 2-3 minutes on each side. 3 Finely chop the fresh sage and add to the pan. Cook for a minute, remove the livers from the pan and keep warm. Add the vinegar and alcohol to the pan juices and simmer for a minute. 4 Remove the softened apricots from the heat and place in a mini food processor to make a puree. Add this to the frying pan with any remaining liquid left in the small pan and simmer for five minutes. 5 Heat 1 tbsp oil in a small frying pan. Remove the crusts from the bread and slice into 1cm cubes. Add to the pan and fry until crisp and golden, turning regularly. 6 Heat a wok and add 1 tbsp olive oil. Set aside a large rounded leaf from the lettuce. Shred half of the remainder and place in the wok. 7 Thinly slice the yellow pepper lengthways and add to the wok with the green pepper. Stir-fry for a minute. 8 Place the reserved lettuce leaf on a serving plate. Fill with the warm salad. Stone the olives and add to the salad. Drizzle with a little olive oil and top with the croutons. 9 Stir the sugar into the apricot sauce and season well. Add the livers to the serving plate, accompany with the apricot sauce and garnish with fresh sage. Recipe by: Fresh Food
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Serving Size: 1 Serving (498g) | ||
Recipe Makes: 1 servings | ||
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Calories: 573 | ||
Calories from Fat: 379 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.1g | 56 % | |
Saturated Fat 26.1g | 130 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 107.5mg | 33 % | |
Sodium 641.1mg | 22 % | |
Potassium 349.4mg | 9 % | |
Total Carbohydrate 42.1g | 12 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 39.3g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 573
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