Chicken livers with sumac, currants and radicchio. Photo: Marina Oliphant
3 large pita breads, cut in large triangles
100ml extra virgin olive oil, plus extra
40ml red wine vinegar
3 tbsp currants
Freshly ground black pepper
1 small red onion, sliced in half moons
2 tbsp heaped ground sumac, plus extra to serve (see tip)
1 small dense head radicchio, roughly shredded or torn
2 handfuls coriander leaves
400g trimmed chicken livers (to trim, remove the white connective tissue), soaked in milk to cover for 30 minutes to purge
2 tbsp heaped pinenuts, toasted
3 tbsp pomegranate molasses
1. Open the pita triangles into diamonds, spread out on a baking tray, drizzle oil over and bake at 180C fan-forced for about six minutes or until crisp, then cool.
2. Add the vinegar and currants to a small pot, bring to the boil quickly, then take off the heat.
3. In a small bowl, season the onion, add the juice of half a lemon and the sumac and toss together.
4. In a large bowl, combine 50 millilitres of the oil with the currants and vinegar, season lightly and toss through the radicchio and coriander.
5. Heat a large non-stick frying pan over high heat until very hot. Drain the livers and pat dry with paper towel. Coat the livers with the remaining oil, season generously with salt and pepper and fry for about a minute - do this in batches so the livers stay separate and fry rather than stew. Turn over, add a knob of butter and cook for another minute or so - the butter will start to brown. Cook the livers to medium-firm, but still pink in the middle.
6. Toss the cooked livers through the salad and pile on top of the shards of pita. Scatter over the onion and pinenuts, drizzle with pomegranate molasses, sprinkle with a little extra sumac and serve immediately.
Tip: Sumac is a tangy, lemony Middle Eastern spice, available at good spice shops.
- Main Ingredients - Chicken
- Course - Main-course
- Occasion - Dinner Party