Chicken Livers with Pine Nuts, Spinach and Watercress

Preparation info

  • Serves

    2 to 3

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 25 g (1 oz) pine nuts
  • 200 g (7


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 vi