Chicken Livers with Pine Nuts, Spinach and Watercress


  • 25 g (1 oz) pine nuts
  • 200 g (7 oz) chicken livers
  • olive oil
  • 75 g (3 oz) young spinach and watercress
  • 1 tablespoon fruit vinegar, or blackcurrant jelly and dash of lemon juice
  • salt
  • pepper


Lightly toast the pine nuts in a dry frying pan, and put to one side. Trim the chicken livers, and discard any threads and bile-stained parts. Fry the livers in olive oil, and remove from the frying pan.

Arrange the salad leaves on plates, put the chicken livers on top, and scatter on the pine nuts. Put a couple of tablespoons of water in the frying pan, and deglaze it. Add the fruit vinegar or jelly, and bring to the boil. Season lightly, and pour over the salad.

Using similar ingredients, you can readily make a main course; fried chicken livers and pine nuts in a sweet-sour sauce on a bed of cooked rice and accompanied by a little spinach and watercress are very good.

The chicken livers, cooked in this way, are also delicious stirred into a bowl of freshly cooked penne, rigatoni or pappardelle.