Chicken Livers with Warm Lentils and Balsamic Shallots

• 500gchicken livers, trimmed, tough sinews removed and patted dry
• 2 tspsmoked paprika
• 250ggreen lentils, rinsed
• 750mlhot chicken stock
• 30mlolive oil
• 250gshallots, halved and thinly sliced
• 1red pepper, deseeded and cut into thin strips
• 3garlic cloves, finely chopped
• 2 tbspbalsamic vinegar
• 150gspinach
• 15gflat-leaf parsley, finely chopped
• fine salt
• black pepper

Method

1. 1Put the lentils and hot stock in a saucepan and bring to the boil. Turn down to a steady simmer and cook for 25 minutes until the lentils are tender but still hold their shape.
2. 2After the lentils have cooked for 15 minutes, heat 15ml olive oil in a large frying pan over a medium heat. Add the shallots and red pepper with a pinch of salt, then cook for 10 minutes until softened and lightly golden at the edges.
3. 3Stir the garlic into the frying pan for 1 minute until fragrant. Add the balsamic vinegar and cook for 2 minutes until reduced to a glossy coating around the shallots.
4. 4Drain the lentils well, reserving a splash of their cooking stock. Tip them into the frying pan with the spinach, parsley and reserved stock. Toss for 2 minutes until the spinach has wilted and the lentils look glossy; season with salt and black pepper, then transfer to a warm serving bowl and cover to keep warm.
5. 5Wipe out the frying pan and heat the remaining olive oil over a high heat. Season the chicken livers with the smoked paprika, salt and black pepper just before they hit the pan.
6. 6Cook the livers in two batches for 2 minutes on the first side until deeply browned. Turn and cook for 2 to 3 minutes until steaming hot throughout with no pink remaining, or reaching 75°C for 30 seconds. Do not crowd the pan or they will lose their dark crust.
7. 7Rest the livers on a warm plate for 3 minutes until their juices settle. Spoon the warm lentils into shallow bowls and place the livers over the top.
8. 8Spoon over any resting juices and serve straight away while the livers are tender and the balsamic shallots are still glossy.

Per serving

kcal

513

protein

41.6g

fibre

11.1g

carbs

56.8g

fat

14.3g