Ingredients
Check off ingredients as you go
For 4 servings
- 1kg (2.2 lbs) chicken or turkey livers, cleaned and grilled
- 3-4 large red (or yellow) onions, thinly sliced
- 3 tablespoons neutral oil
- 2 tablespoons honey (or brown sugar)
- Salt, pepper
For the mashed potatoes
- 1.5kg (3.3 lbs) potatoes
- 100ml (scant ½ cup) olive oil
- Salt, pepper
- If not already done, clean then grill your livers over an open flame.
Cut and slice the onions into fairly thin slices. In a pot, place the peeled and cut potatoes in lightly salted water and cook for about 20 minutes or until tender.
Meanwhile, in a skillet or large wok, pour the 3 tablespoons of oil, add the onions and sauté over fairly high heat without burning them. Season with salt and pepper, add the honey and 1 glass of water (or red wine if using). They’re ready when tender and caramelized. If all the liquid has been absorbed, add another glass of water and mix well.
When the potatoes are cooked, drain them and place in a bowl. Season generously with salt and pepper, add 3 tablespoons of olive oil and mash. Add a bit more olive oil until you reach the desired consistency (you can also add a little plant-based cream like soy, if you like).
In the skillet, add the grilled livers to the onions and mix well to reheat. Then plate in a serving dish or individual plates with the mashed potatoes, the sautéed livers with onions, and drizzle with the sauce.
Tips and Variations
- You can replace the honey with a drizzle of date honey (Silan) and 1 glass of red wine instead of the water.