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Spiced Chicken Livers with Goat Cheese Grits, Sweet Onion Vinaigrette, and Chicory


Spiced Chicken Livers with Goat Cheese Grits, Sweet Onion Vinaigrette, and Chicory
Serves 4
This homey yet sophisticated dish is a beautiful contrast in textures and flavors. Gilmore recommends serving it for brunch, as a starter, or as a light dinner paired with hearty bread and, of course, good beer.
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LIVERS
  1. 1 tablespoon coriander seed
  2. 1 tablespoon fennel seed
  3. 1 teaspoon cumin seed
  4. 1 tablespoon smoked sweet paprika
  5. ½ teaspoon allspice
  6. 1 teaspoon chili flakes
  7. ½ teaspoon ground cinnamon
  8. 2 cloves garlic, finely chopped
  9. 1 tablespoon Dijon mustard
  10. Leaves from 3 sprigs thyme
  11. ½ cup olive oil
  12. 8 ounces chicken livers (preferably cage free/pasture raised), large veins removed, soaked overnight in milk
ONION VINAIGRETTE
  1. 2 medium yellow onions, thinly sliced
  2. 4 tablespoons olive oil
  3. 2 ounces sherry vinegar
  4. 1 teaspoon Dijon mustard
GRITS
  1. 2 cups whole milk
  2. ½ cup uncooked stone-ground grits
  3. 6 ounces fresh chèvre
  4. 2 tablespoons unsalted butter
  5. Kosher salt, to taste
SALAD
  1. 1 head frisée, trimmed, cleaned, dark leaves discarded
  2. 1 endive, trimmed and thinly sliced
  3. ½ green apple, thinly sliced (wait until livers are cooking to do this, so the slices won’t brown)
Instructions
  1. THE LIVERS: Toast and grind the coriander, fennel, and cumin seeds (a mortar and
  2. pestle will also work). In a large bowl combine all the spices with the garlic, mustard, thyme, and olive oil. Drain and pat dry the chicken livers and toss in the mixture to coat. Set aside.
  3. THE VINAIGRETTE: In a large sauté pan, slowly cook the sliced onions in 1 tablespoon olive oil over medium-low heat until they caramelize. If they start to burn, add a little water as necessary. When the onions are a dark, golden caramel color (about 30 to 35 minutes), whisk in the vinegar, mustard, and remaining olive oil. Transfer to a bowl and set aside.
  4. THE GRITS: Heat the milk in a medium saucepan and stir in the grits. Cook, whisking often, until the grits are tender, then add the cheese and butter and stir until melted. Season to taste with salt.
  5. TO SERVE: Heat the grill. Remove the livers from the marinade, and salt them. Grill until they are pink in the center, and set aside. In a large bowl toss the salad ingredients with the vinaigrette (re-whisk it first). Place a mound of grits on each of four plates and top with chicken livers. Place a handful of salad over the livers and grits, and serve immediately.
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culture: the word on cheese

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