Chicken Entrees

Salad of chicken livers, pomegranate and hazelnuts

Name: Salad of chicken livers, pomegranate and hazelnuts
Yield: 4
Ingredients: 1 pink grapefruit; 1 bunch watercress, sprigs picked; 1 baby fennel, very thinly sliced; 1 cup (150g) hazelnuts, toasted, chopped; 1 pomegranate, halved; 3 tablespoons pomegranate molasses; 2 tablespoons extra virgin olive oil; 40g unsalted butter; 500g chicken livers, cleaned, trimmed

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Chicken livers are a perfect match with fennel and watercress in this gourmet salad with sweet pomegranate dressing.

1 pink grapefruit
1 bunch watercress, sprigs picked
1 baby fennel, very thinly sliced
1 cup (150g) hazelnuts, toasted, chopped
1 pomegranate, halved
3 tablespoons pomegranate molasses
2 tablespoons extra virgin olive oil
40g unsalted butter
500g chicken livers, cleaned, trimmed

Method

1.

Peel grapefruit, removing any white pith, then cut the flesh into segments over a bowl to catch the juice. Place grapefruit segments in another large bowl with the cress, fennel and nuts. Using the sharp tip of a knife, remove the pomegranate seeds and add to the salad.
2.

Add molasses and oil to the juice bowl and whisk to combine. Season to taste.
3.

Melt butter in a non-stick frypan over medium-high heat. Season livers and cook for 1-2 minutes each side until browned but still pink in the centre. Toss with salad and pomegranate dressing, then serve.