Chicken Livers with Onion

Name: Chicken Livers with Onion (Higaditos Encebollados)
Yield: Serves Four
Cuisine: Spanish
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 kg (2 lb) chicken livers, thinly sliced; 2 small glasses palo cortado sherry; 4 large Spanish onions, sliced into thin rings; 6 tablespoons olive oil

Higaditos Encebollados

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

Children who normally refuse to eat liver, usually like it prepared in this way. The onions should be cut into very thin slices and cooked slowly to prevent them burning, while allowing them to caramelise. The livers are added at the last minute as they need only a short time in the pan to cook to a delicious sweet and moist dish.

Ingredients

6 tablespoons olive oil
4 large Spanish onions, sliced into thin rings
2 small glasses

Method

Heat the oil in a large, heavy-based saucepan. Add the onions and cook over a low to moderate heat for about 20 minutes, stirring occasionally, until soft and golden. Stir in the sherry and cook for a few minutes to allow time for the nutty flavour to develop. Heat a frying pan. Drain most of the oil and sherry from the onions into the hot pan, add the liver and sauté for 2 minutes, stirring ge