Chicken liver with apples in port and lingonberry sauce
3 servings
30 minutes
Chicken liver with apples in port wine and cranberry sauce is a culinary masterpiece that harmoniously combines the sweetness of fruits, the spiciness of spices, and the richness of liver. This recipe is inspired by Indian cuisine, where fruits are often used to balance the flavors of meat dishes. The tender liver infused with the aromas of cinnamon, port wine, and cranberry jam acquires a subtle sweet-sour note, creating a complex and layered taste. Serving on crispy rustic toasts highlights the textural variety of the dish, making it perfect for special occasions. The cranberry sauce adds tartness while the apples bring softness and freshness. This dish is great as an appetizer or light dinner paired with a glass of red wine to enhance its rich gastronomic profile.
1
Remove the seeds from the apples and cut them into small slices.
- Apple: 2 pieces
2
Pour 100 ml of water into the pan, add apples, 2 tablespoons of sugar, cinnamon, and simmer for 5-10 minutes on low heat.
- Apple: 2 pieces
- Cane sugar: 3 tablespoons
- Cinnamon: 1 piece
3
Prepare the sauce: pour port wine into a small saucepan, add 1 tablespoon of sugar, vinegar, cranberry jam and simmer on low heat until the sauce thickens.
- Port wine: 100 ml
- Cane sugar: 3 tablespoons
- Vanilla-infused wine vinegar: 1 tablespoon
- Lingonberry jam: 2 tablespoons
4
Grind salt and pepper in a mortar, coat the chicken liver in this mixture, and fry in a heavy heated pan without adding oil for a few minutes on each side.
- Coarse sea salt: 0.5 teaspoon
- Black peppercorns: 5 piece
- Chicken liver: 300 g
5
Slice the bread and toast it. On each toast, place a few pieces of liver, some apples, and drizzle with lingonberry sauce.
- Rustic bread: 1 piece
- Chicken liver: 300 g
- Apple: 2 pieces
- Lingonberry jam: 2 tablespoons
