Chicken Livers with Bacon, Fried Onions and Pomegranate Seeds
I had chicken liver pate with blackberry jam at Charcut in Calgary. It was the best thing I ever had. I was jonesing for some but had to use what I had in my refrigerator. It turned out decent. It was buttery and sweet. Cooking chicken livers can be easy but do not overcook. It can become dry and it won't taste good.
- 3 or 4 chicken livers, rinsed and drained
- 2 bacon strips
- 1 tablespoon butter
- 1/4 cup onion, finely sliced
- sea salt and ground black pepper
- 2 tablespoons pomegranate seeds
Fry the bacon in the pan over medium heat until it is slightly crispy. Set it aside. Save the bacon grease for onions and chicken livers.
Add butter and onions with bacon grease. Cook for 10 minutes and keep stirring. Season livers with salt and pepper and saute for 5 minutes or until slightly brown and still soft.
Place them with bacon in the plate and sprinkle pomegranate seeds.