Photo: Marina Oliphant
Have your say
Ingredients
- 400g chicken livers
- 2 tbsp butter
- 1 tbsp olive oil
- 3 shallots, finely sliced
- 2 tsp thyme leaves
- Sea salt and black pepper
- 60ml white wine or chicken stock
- 2 tsp tomato paste
- 2 anchovy fillets
- 1 tbsp small capers, rinsed
- 4 slices day-old sourdough bread orciabatta
- 2 tbsp extra-virgin olive oil
- Handful of rocket leaves
Method
Heat the grill for the bread. Trim and clean the chicken livers of any icky bits. Melt the butter and oil in a frying pan, add the shallots and cook gently for three minutes over a medium heat. Add the chicken livers, thyme, sea salt and black pepper and cook for three minutes, tossing well. Add the white wine or chicken stock, tomato paste, anchovies and capers, raise the heat and cook for two minutes, stirring. The livers should be faintly pink inside. Tip the contents into a food processor and whiz to a rough paste. Grill the bread on both sides. Brush with olive oil, then top with the chicken liver mixture, scatter with a little extra black pepper, add a thatch of rocket and serve.
Advertisement 
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.