Warm salad of chicken livers, smoked paprika & Sherry

Warm salad of chicken livers, smoked paprika & Sherry

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 4 - 6

A delicious warm salad, full of smoky, garlicky flavours

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
543
protein
26g
carbs
6g
fat
42g
saturates
6g
fibre
3g
sugar
4g
salt
0.29g

Ingredients

For the salad

  • 100g bag blanched hazelnuts, minus 3 tbsp for the sauce, below
  • 2 tbsp olive oil
  • small knob of butter
  • 450g pack chicken livers, cut into bite-size pieces
  • 125ml glass Oloroso sherry
  • juice ½ lemon
  • 120g bag rocket salad
  • sherry vinegar, to dress the leaves

For the sauce

  • 2 garlic cloves
  • 20g pack flat-leaf parsley, leaves only
  • 3 tbsp blanched hazelnuts
  • 2 tsp hot smoked paprika
  • 4 tbsp olive oil

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Method

  1. Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
  2. Now make the salad – add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the Sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little Sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.

Recipe from Good Food magazine, June 2009

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Comments

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lizleicester's picture
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This is SO delicious (much tastier than the chicken livers look). I used unblanched hazelnuts and just grilled them to toast them which was perfect (only 2 minutes and not the whole oven needing to be heated up).

98normandy's picture
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My husband was very unsure about this dish but had to admit it was very tasty. I think it was the smokiness of the paprika that made it such a good dish.

mrsmuddle's picture
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A really delicious, quick, nutritious and not too expensive recipe which everyone enjoyed and is something a little different. Couldn't find any hot smoked paprika, but it was very good even with standard paprika! We had it for a mid-week supper, but it would certainly be suitable for a posh lunch too. This will surely become a summer favourite with our family.

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