Chicken livers with prunes in port

Serves: 6

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 300 gram(s) chicken livers
• 12  pre-soaked pitted prunes
• 5 tablespoon(s) port
• 3 tablespoon(s) fragrant tea, eg Earl Grey
• 25 gram(s) unsalted butter
• 1  shallot, peeled and finely chopped
• sea salt, black pepper
• finely chopped parsley to serve

Method

1. Cut the chicken liver lobes away from the fatty membranes, leaving them as whole as possible, though if they're significantly larger than the prunes, halve them. If you are preparing these in advance, cover and chill.
2. Place the prunes in a small saucepan with 3 tablespoons of the port and all of the tea. Bring to the boil and simmer over a low heat for 8-10 minutes until all the liquid has been absorbed and the prunes are sitting in a sticky juice, turning them halfway through. Transfer to a bowl and cool for 5 minutes.
3. Just before the prunes finish cooking, melt the butter in a large non-stick frying pan over a medium heat. When the foam starts to subside, stir in the shallot, add the chicken livers , season generously and fry for 2-3 minutes till golden on the outside but still pink in the centre, turning them halfway through. Transfer the livers to a bowl - it's fine to leave some of the shallot in the pan. Add the remaining port to the pan, simmer briefly till you have a thick syrup then pour this over the livers and toss to coat them.
4. Thread first a prune and then a chicken livers lobe onto cocktail sticks. Pile into a bowl or onto a plate, scattering with chopped parsley, and serve hot.

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