Spiced chicken livers with chicory

Method

1. Dry-fry the cumin and coriander seeds in a small heavy-based frying pan for about 3 minutes until they give off their characteristic scent.

2. Tip the seeds into a mortar, and crush with the sea salt and peppercorns. Add the cayenne and flour, and blend together well. Set aside until ready to start cooking.

3. Cut a couple of rings from the base of the chicory, and strip the leaves off whole.

4. De-vein the chicken livers, leaving them whole, and removing any green spots.

5. Pat the livers dry with paper towels. Dip them on both sides in the spice mixture.

6. Heat the butter in a frying pan. When the butter is bubbling, add the chicken livers and cook for 1-2 minutes.

7. Meanwhile, put the olive oil and molasses sugar in a saucepan over low heat. Add the chicory leaves to the warm oil and stir them gently. They will begin to wilt pretty quickly. Season with salt and pepper.

8. Turn the chicken livers over after a couple of minutes - they will be oozing pinkly through their spicy coats. Cook until brown on the outside but still pink in the middle.

9. Remove the chicory from the heat. Squeeze a spritz of lemon juice over them.

10. To serve, place a few leaves on each plate and spoon the livers over them.

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Ingredients

Main:

1 heaped tsp Cumin seeds
1 scant tsp Coriander seeds
pinch each of sea salt and black peppercorns
1 – 1 1/2 tbsp plain flour
3 heads Chicory
1/4 – 1/2 tsp cayenne
450g organic chicken livers
good sized knob of Butter
4 tbsp best extra-virgin olive oil
1 tsp molasses sugar
squeeze of lemon juice
salt and fresh ground black pepper

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