Chicken livers with sticky figs and PX sherry from Moorish: Vibrant Recipes from the Mediterranean (page 196) by Ben Tish

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Notes about this recipe

  • Eat Your Books

    Chicken livers marinate one hour.

  • Pamsy on April 27, 2025

    5 stars for taste, 4 stars for appearance. First time shallow frying livers of any type, ( normally saute) used duck instead of chicken. Total of 4 minutes, absolutely perfect. Soft and pinkish. No fresh figs so subbed 5 soft figs chopped into quarters, no PX (disaster in this kitchen) so subbed sweet Marsala, cooked on hob and blitzed in mini processor. Really tasty starter BUT the colour/appearance is rather brown and most unattractive. Mr P and I will make again but unsure about cooking for guests.

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