Ingredients
Check off ingredients as you go
Serves 4
- 1 kg (2.2 lb) chicken or turkey livers, cleaned and broiled over a flame beforehand
- 3-4 large red (or yellow) onions, thinly sliced into rings
- 3 Tbsp neutral oil
- 2 Tbsp honey (or light brown sugar)
- salt, pepper
For the mashed potatoes
- 1.5 kg (3.3 lb) potatoes
- 100 ml (⅓ cup + 1 Tbsp) olive oil
- Salt, pepper
- If it’s not already done, clean the livers and broil them over an open flame.
- Cut the onions into fairly thin slices. Put the peeled, chopped potatoes in a saucepan of lightly salted water and cook for about 20 minutes, or until tender.
- Meanwhile, pour the 3 Tbsp oil into a skillet or large wok, add the onions and sauté over fairly high heat without letting them burn. Season with salt and pepper, add the honey and 1 glass (200 ml) of water (or red wine, if you’re using it). They’re ready when they’re nice and soft and caramelized. If all the liquid has been absorbed, add a glass of water and stir well.
When the potatoes are cooked, drain them and put them in a large bowl. Season generously with salt and pepper, add 3 Tbsp olive oil and mash. Add a little more olive oil until you get the consistency you like (you can also add a splash of plant-based cream, soy for example, if you like it that way).
Add the broiled livers to the onions in the skillet and stir well to heat them through. Then arrange the mashed potatoes on a serving platter or individual plates, top with the sautéed livers and onions and spoon the sauce over.
Tips and variations
- You can swap the honey for a drizzle of date syrup (silan) and use 1 glass of red wine instead of the glass of water.