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Grilled Ginger-Glazed Chicken Livers with Spicy Plum Sauce

Photo: Jennifer Causey; Styling: Ginny Branch
Hands-on time 25 mins
Total time 1 hr, 15 mins
Yield Serves 8 (serving size: about 1 1/2 ounces livers, 1/4 cup plum sauce, and about 3 cucumber slices)
This is a fantastic appetizer, a delicious departure from the usual featuring rich chicken livers paired with a Southeast Asian-inspired sauce. Any leftover sauce will keep in the refrigerator up to two weeks.

Ingredients

  • 1/2 cup water
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Sriracha (hot chile sauce)
  • 4 plums, pitted and quartered (about 1 pound)
  • 1 star anise
  • 1 (1-inch) cinnamon stick
  • 1/2 cup mirin
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1 tablespoon lower-sodium soy sauce
  • 2 garlic cloves, minced
  • 1 pound chicken livers
  • Cooking spray
  • 1/2 English cucumber, thinly sliced

Nutrition Information

  • calories 141
  • fat 2.8 g
  • satfat 1 g
  • monofat 0.7 g
  • polyfat 0.8 g
  • protein 10 g
  • carbohydrate 15 g
  • fiber 1 g
  • cholesterol 196 mg
  • iron 5 mg
  • sodium 150 mg
  • calcium 10 mg

How to Make It

  1. Combine first 7 ingredients in a saucepan. Bring to a simmer; cover and cook 15 minutes or until plums are tender. Discard star anise and cinnamon. Cool completely. Place in a blender; process until smooth.

  2. Combine mirin, ginger, soy sauce, and garlic in a saucepan over medium heat. Bring to a simmer; cook 4 minutes or until reduced to 1/4 cup.

  3. Trim excess fat and connective tissue from livers; separate livers into lobes. Pat livers dry with paper towels. Heat a grill pan over high heat. Coat pan with cooking spray. Add half of livers to pan; cook 7 minutes or until slightly firm (like a cooked chicken breast), turning once. Remove from pan; brush with half of glaze. Repeat procedure with remaining livers and glaze. Serve with plum sauce and cucumber.