Brochetas de Hígado de Pollo

Grilled Chicken Liver Skewers

WHEN I OPENED OUR NEW BAR NEXT DOOR TO OUR RESTAURANT, I WAS SCRATCHING MY HEAD OVER HOW TO SHARE MY LOVE OF FOOD COOKED OVER COALS IN A BAR ENVIRONMENT. I WAS LOOKING FOR A LITTLE CHARCOAL BOX AND COULDN’T FIND ONE TO SUIT. MY DAD, A RETIRED BOILERMAKER WHO HAS NEVER REALLY PUT DOWN HIS TOOLBOX, CAME INTO THE BAR AND QUIETLY MEASURED UP THE STOVE. HE RETURNED A FEW DAYS LATER WITH A GREAT LITTLE STEEL FIRE-BOX HE’D WELDED IN HIS SHED. I PUT THE STEEL BOX, FULL OF CHARCOAL, OVER A GAS BURNER, AND ONCE IT’S ALIGHT IT GOES ALL NIGHT. ONE OF THE FIRST DISHES WE COOKED OVER IT WERE THESE TASTY LITTLE GRILLED CHICKEN LIVERS, MARINATED IN OIL AND SEASONED WITH CUMIN AND JUNIPER.

Ingredients

  • 300 g (10½ oz) cleaned chicken livers
  • 1 teaspoon ground toasted cumin
  • 1 teaspoon ground toasted juniper
  • 60 ml (2 fl oz/¼ cup) extra virgin olive oil
  • sea salt flakes

Method

Put the chicken livers, cumin, juniper and olive oil in a bowl and mix together well. Cover and refrigerate overnight.

Heat your coals to a temperature where you can only hold your hand 15 cm (6 inches) above them for no more than 3 seconds. Alternatively, heat the flame grill on a barbecue to high. Thread each chicken liver onto two parallel metal skewers. Seasoning them with plenty of sea salt flakes as you go, cook the chicken livers for 2–3 minutes on each side, or until just cooked through but still pink in the middle.

Dress with a good sprinkle of sea salt flakes and leave until the skewers have cooled enough to touch. Enjoy with a glass of fino sherry.