Sautéed Chicken Livers with Orange Flower Water and Roasted Hazelnuts

Sautéed offal, such as liver and kidney, is a popular appetizer, often cooked simply in olive oil and garlic and served with lemon to squeeze over. This dish of chicken livers makes a delicious, tangy appetizer on its own, served with a few salad leaves, or spooned on thin slices of toasted bread. In the restaurants of Casablanca, where the French influence still lingers, the refinement of this dish is much enjoyed.