Chicken Livers Escabeche Style

Chicken Livers Escabeche Style

Escabeche is a sort of warm pickle popular in Latin America.  This dish, from the Hairy Dieters Fast Food captures those flavours.

Serves 4

2 tsp oil
2 red onions, cut into thin wedges
2 red peppers deseeded and sliced
2 garlic cloves, finely chopped
400g chicken livers, trimmed
1 tbsp sherry or red wine vinegar
dash of Tabasco or other chilli sauce
½ tsp runny honey
1 tbsp tomato puree
100ml chicken stock
fresh parsley

Heat 1 tsp oil in a large, lidded frying pan and add the onion and peppers.  Cook over high heat for a couple of minutes then add a splash of water, cover the pan and turn down the heat.  Leave to cook for 5 minutes.

Add the garlic and cook for a further minute, then remove the veg and set aside.

Add the remaining oil and turn the heat up high.  Add the chicken livers and cook for 2 mins on each side then add the veg back to the pan.

Whisk the sherry vinegar, Tabasco, honey, tomato puree and chicken stock together in a small bowl and pour over the livers.  Leave to simmer for a few minutes to make sure the livers are cooked.

Sprinkle with plenty of parsley and serve.

I served with white and wild rice.

For Slimming World 4 syns for oil and ½ for honey., so 1 syn per serving.  Use spray oil if you prefer.