Seared chicken liver with port and grapes

Goal of a 2nd-grader: “To grow a new path in my brain”.



Seared chicken liver with port and grapes

(Adapted from Cantinho Do Avillez)

1 lb chicken livers (removed all the nerves and skin)
20 red grapes (halved)
1 tbs Olive oil
2 garlic cloves (sliced)
1 sprigs of thyme
6 tbs port
Sea salt

  1. Wash chicken livers in iced water. Dry with kitchen paper and set aside.
  2. In a skillet, heat 1 tbs olive oil with garlic slices and thyme in medium-high heat.
  3. Add chicken livers, let them brown, untouched, for about 2 minutes.
  4. Flip the livers over, season with sea salt.
  5. Let them brown for another 2 minutes.
  6. Add grape and port.
  7. Cook for another minute.
  8. Sprinkle with more sea salt and serve immediately.