Fried chicken livers with balsamic-marinated figs from Deep Run Roots: Stories and Recipes from My Corner of the South (page 188) by Vivian Howard

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Notes about this recipe

  • SheilaS on February 11, 2017

    Great combination of flavors and textures in this dish, particularly the spices used in the buttermilk used to soak and bread the livers. I would pre-soak the livers in plain buttermilk or make up extra of the spiced buttermilk so I'd have a fresh batch to use for coating. I used drop-dead ripe figs and they were delicious but I believe the recipe works well with dried figs (steam first to soften). It's different but good. I followed the suggestion to serve this on arugula with pickled red onions. The livers are rich and I think it works best as a smaller first course. Leftover figs were great drizzled on polenta and roasted squash or on fresh ricotta-topped crostini.

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