Heat a pan and add the chopped onion, garlic and olive oil. saute until soft. Place the chicken livers in the milk and set aside. Add the lentils, beans and chicken stock to the onions and garlic. Remove the chicken livers from the milk and drain. Add the chopped bacon to the dish of lentils. Place the chicken livers in a hot pan and cook until pink in the middle. Add the red wine vinegar to the lentils, then stir in the balsamic vinegar and add the butter. Season with salt and pepper. Sprinkle ground coriander and cardamom on to the livers and leave to one side - they will continue to cook. Arrange green salad leaves on a plate, spoon on some chicken livers and arrange the beans and bacon around the liver. Serve immediately, garnished with parsley. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (937g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1054 (87%)|
|Amt Per Serving||% DV|
|Total Fat 117.1g||156 %|
|Saturated Fat 40.8g||204 %|
|Monounsaturated Fat 55.5g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 168.2mg||52 %|
|Sodium 1703mg||59 %|
|Potassium 674.4mg||18 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 14.6g|
|Protein 24.8g||35 %|
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Calories per serving: 1217
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