Chicken Liver and Onion on Toast with Greens

• 400gchicken livers
• 4 tbspolive oil
• 2onions, thinly sliced
• 1 tspdried thyme
• 2 tbspbalsamic vinegar
• fine salt
• black pepper
• 260gspinach
• 2garlic cloves, thinly sliced
• 1/2lemon
• 8slices sourdough or any good crusty loaf

Method

1. 1Trim the livers of any white sinew and green patches, cut any large ones in half and pat them very dry on kitchen paper. Dry livers brown; wet ones steam and turn grey. Season with salt and pepper.
2. 2Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Cook the onions with a pinch of salt for 8 minutes until soft and golden, stirring now and then. Stir in the thyme for 30 seconds, then tip the onions onto a plate.
3. 3Toast the bread while the onions cook, 3 minutes until golden and crisp at the edges, and keep it warm.
4. 4Turn the heat to high and add 1 tablespoon of oil. Lay the livers in a single layer and leave them for 2 minutes until dark brown underneath, then turn and cook for 2 minutes more until browned all over and just cooked through with no pink remaining in the centre; cut the thickest one to check.
5. 5Return the onions to the pan, pour in the balsamic and let it bubble for 30 seconds until it turns glossy and coats the livers. Tip everything onto the onion plate and cover with a bowl to keep warm.
6. 6Put the pan back over a medium heat with the last tablespoon of oil and the garlic for 30 seconds until pale gold. Add the spinach in handfuls with a pinch of salt and toss for 2 minutes until wilted and glossy. Squeeze over the lemon.
7. 7Pile the livers and onions onto the toast with all the pan juices, put the spinach alongside and finish with black pepper.

Per serving

kcal

434

protein

25.2g

fibre

5.6g

carbs

40.7g

fat

19.4g