CURRIED CHICKEN LIVERS (for four)
4 tablespoons butter
½ cup finely chopped onion
1 pound chicken livers, trimmed and cleaned
2 teaspoons curry powder
1 cup chicken broth
½ cup golden raisins
½ cup chopped apple
salt to taste
4 cups hot cooked rice
1 cup peanuts, chopped (optional)
chutney for serving (optional)
1.Melt the butter in a skillet. Stir in the onion and cook for five minutes over low heat. Turn the heat to medium, add the chicken livers and cook until brown, about 2 minutes on each side. Remove the livers to a warm plate.
2. Add the curry powder to the skillet and stir to blend with the onion and pan juices. Add the chicken broth, raisins and apple, bring to a boil and reduce to about ¼ cup. Taste, and add salt.
3. Put the hot rice on a platter with the chicken livers on top, and pour the curry sauce over it. Sprinkle with peanuts, if you like, and serve chutney alongside.
from Marion Cunningham, The Fannie Farmer Cookbook