Chicken liver with prunes

2 hour 0 minute
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When preparing chicken livers, remember to discard any visible fat, green parts, or membrane, because they may make the food less enjoyable. In case of gluten sensitivity, flour in this recipe may be replaced by starch. For the sake of variety, replace prunes with dried apricots or sour cherries.

Boil the water with sugar for 5 minutes, so that the liquid somewhat thickens. In the meantime, pit the prunes, then add them to the syrup and cook for 3-5 minutes. Remove from the heat, flavour with rum and let it cool down while covered.

Cut bigger chicken livers half and leave smaller pieces whole. Heat butter in a pan and lightly roast the chicken livers in it. Dust some flower on them, while roasting further and pour the fat cream to it.

Add the prunes and 100 ml syrup, boil for 1-2 minutes. Next, salt and pepper. Sprinkle finely chopped parsley over it when serving. Combine the dish with steamed rice.

  • 4 dl water
  • 6 tablespoonss granulated sugar
  • 250 g prunes
  • 0.5 dl rum
  • 400 g of chicken liver without heart)
  • 60 g butter
  • 2 tablespoons flour
  • 3 dl fat cream
  • Half of a bunch of parsley
  • salt, ground black pepper

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