Summary

Ingredients

• 500 g chicken liver (s)
• 60 g butter
• 0.5 teaspoon ½ fennel seeds
• 0.5 teaspoon ½ coriander, ground
• 0.5 teaspoon ½ mace, ground
• 2 tablespoon tomato paste
• 2 tablespoon honey, (acacia honey)
• 2 tablespoon balsamic vinegar
• 400 ml Madeira (Portuguese sweet wine), medium-sweet (semi-sweet)
• salt
• Black pepper from the mill

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Instructions

1. Crush the fennel seeds finely in a mortar (or use ground fennel seeds). Mix with the coriander and mace. Stir in the tomato paste, honey, and balsamic vinegar until well combined.
2. Clean the chicken liver and cut into equal-sized pieces. Pat dry thoroughly.
3. Heat half the butter in a large pan over high heat. Once very hot, add half the chicken liver pieces and sear for 30-50 seconds until golden brown and cooked through. Transfer to a plate. Repeat with the remaining butter and chicken liver pieces.
4. Deglaze the pan with the Madeira, scraping up the browned bits. Stir in the fennel-coriander-mace-tomato paste mixture and simmer until the sauce is reduced by half. Season to taste with salt and pepper.
5. Return the chicken liver to the pan and warm through for about 1 minute. Serve immediately.