Name: Chicken liver with caponata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 - 6
Ingredients: 2 tbsp olive oil; 1 yellow capsicum, cut into large dice; ½ red onion, cut into pieces of similar size to capsicum; 1 young eggplant, peeled and cut into large dice; 2 tbsp mixed olives (Wennerbom uses Alto Misto), pitted; 1 tbsp salted capers, rinsed; 1 tbsp cabernet vinegar, or other sweet vinegar; 1 tbsp butter; 250 gm chicken livers, cleaned and at room temperature; Sliced spring onion, to serve

Chicken liver with caponata

The sweet and sour flavours of caponata are the perfect partner to rich chicken liver.

Serves 4 - 6

Prep

10M

Cook

10M

Total

20M

“I love chicken livers, and they go so well with the sweet and sour flavours of caponata,” says Hugh Wennerbom. “We use Alto Misto olives, grown just 30 kilometres down the road from us. We try to keep it local.”

Ingredients

2 tbsp olive oil

1 yellow capsicum, cut into large dice

½ red onion, cut into pieces of similar size to capsicum

1 young eggplant, peeled and cut into large dice

2 tbsp mixed olives (Wennerbom uses Alto Misto), pitted

1 tbsp salted capers, rinsed

1 tbsp cabernet vinegar, or other sweet vinegar

1 tbsp butter

250 gm chicken livers, cleaned and at room temperature

Sliced spring onion, to serve

Method

1.Heat half the olive oil in a frying pan over high heat, add capsicum and onion, season lightly and sauté until tender (2-3 minutes). Place in a heatproof bowl.

2.Add remaining oil and eggplant to pan, season lightly and sauté eggplant until tender (4-5 minutes). Transfer to the bowl and add olives, capers and vinegar.

3.Wipe pan clean, then add butter to pan and heat until foaming (1 minute). Add livers and sauté until medium rare (2-3 minutes). Add to caponata, season, toss to combine and serve.