Chicken Liver and Sweet onion Crostini

Chicken livers cayenne pepper

Oh wow you are going to just love these chicken livers.  They are like nothing you have ever tasted before.  The delicious aroma and taste of cinnamon drenched onions makes you want to eat more and more and more.

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Onions-drenched-with-cinnamon

chicken-lives

This is the first recipe for this weeks PnP Food Bloggers challenge sponsored by Robertsons Spices.  We had to use both cayenne pepper and cinnamon in two seperate recipes.The chicken livers floured and coated in cayenne pepper taste absolutely delicious with the cinnamon sauteed onions.  Cook the livers until just pink inside and once combined with the onions add them to hot crostini.  A great Sunday night meal  or served as a snack.

Cayenne-chicken-livers

I will be posting the second recipe up tomorrow.  Watch out for “White Chocolate Mousse tartlets”

These were our ingredients for this week’s challenge.

Screen Shot 2013-08-11 at 10.20.52 PM

 

4.0 from 1 reviews
Chicken Liver and Sweet onion Crostini
 
Author:
Cuisine: Savoury, chicken
 
Ingredients
  • 8 slices of French Loaf
  • ¼ cup flour
  • 1 teaspoon Robertsons cayenne pepper
  • 1 teaspoon Robertsons cinnamon
  • 2 tablespoons olive oil
  • 250g chicken liver, cleaned
  • 1 small onion
  • 2 tablespoons balsamic vinegar
  • 2Tablespooons butter
  • salt and pepper
  • Sunflower oil/olive oil
Instructions
  1. Slice the onion very thin.
  2. Heat a pan and saute the onions and 1 teaspoon cinnamon gently in 1 tablespoon butter and a dash of sunflower oil. Set aside when soft .
  3. Combine the flour with the cayenne pepper in a plastic bag.
  4. Add generous amount of salt and pepper .
  5. Put the livers in the bag and shake to completely coat, remove and set aside.
  6. Heat the the remaining teaspoon butter and a dash of sunflower oil in a large frying pan.
  7. Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
  8. Remove the livers from the frying pan.
  9. Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
  10. Return the livers to the pan together with the onions, coating them with the sauce.
  11. Put the livers on top of the toasted crostini and serve while hot.
  12. To make the crostini
  13. Slice French bread into thick slices and brush with olive oil on both sides.
  14. Toast under the grill or in a griddle pan. Set aside once browned.

 

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{ 4 comments… add one }

  • Chris August 13, 2013, 8:32 pm

    I think your take on liver and onions is excellent. I always buy whole chickens, cut them up myself and keep the livers to fry in butter and eat with bread. I love that you breaded the liver. I imagine that the breading with the caramelized onions would reduce the strong liver taste as well, and make liver more palatable for those who find it to be overwhelming. Good job.

    Reply
  • Ev August 13, 2013, 9:32 pm

    Thanks for commenting Chris. Yes, the bit of crunch with the flour and cayenne on the livers definitely makes the liver flavour less strong.

    Reply
  • Helen February 14, 2014, 4:28 pm

    Yum, I made this for lunch today and served on bread rolls. The taste of the cinnamon with the livers is surprising and delicious.
    The lack of sauce makes it perfect to serve on crostini, however, we would have liked it to be more saucy to serve as a meal. I added some marsala to the balsamic in the pan but as soon as I added the floured livers , the ‘juice’ was absorbed. To make it more saucy would you recommend adding chicken stock to the balsamic and boiling it down a little?

    Reply
  • Ev February 14, 2014, 4:57 pm

    Hi, I am so glad you enjoyed this. You could add a bit of stock, but I would rather add a cup of white wine and allow it to reduce letting the juice from the livers mix into it and then add a little cream . Ev

    Reply

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