CHICKEN LIVERS ON TOAST

Yields 2 servings

Though it may sound unusual, chicken livers are Maya’s childhood comfort food. At eight years old, Maya had just moved to Israel with her family and she hardly spoke the language, but she managed to make her first childhood friend—a girl who always invited her over for playdates after school. The girl’s mother would prepare chicken livers weekly, and the two new friends would sit around the table snacking and giggling—a tradition that has lasted to this day. Chicken livers are an old-world delicacy being brought back today mostly in the form of pâté. This recipe, however, uses the whole liver, adding port wine and caramelized onions to give a slightly sweet, rich sauce. If you prefer a stronger liver flavor, omit the buttermilk step and bread the livers directly with the flour after rinsing with cold water.

1 small yellow onion

4 tablespoons olive oil

1 teaspoon kosher salt, plus more as needed

4 ounces chicken livers

1 cup buttermilk

½ cup flour

1 tablespoon Peri Peri Spice

½ cup port wine

¼ to ½ cup chicken stock

1 tablespoon butter

2 thick slices sourdough bread

Peel the onion, cut in half, and then cut across into thin slices. In a sauté pan over medium-high heat, heat 1 tablespoon of the olive oil and the sliced onion. Stir the onion continuously until it has a golden color, turn the heat down to low, and cook for an additional 20 to 25 minutes, stirring often. The onion should have a deep brown, caramelized color. Season with salt.

Clean the livers by cutting off any connective veins, rinse under cold water, dry on a piece of paper towel, and transfer to a small bowl. Add the buttermilk to the livers and let soak for at least 15 minutes.

In a mixing bowl, add flour, Peri Peri Spice, and 1 teaspoon salt, stirring to combine. Heat the remaining 3 tablespoons olive oil in a sauté pan over medium-high heat. Coat each piece of liver in the seasoned flour and sauté on each side until golden brown in color.

Once the livers are cooked, transfer to a plate. Discard any extra olive oil in the pan and turn the heat up to high. Working quickly, add the port and allow to reduce by a third. Add the chicken stock and butter and reduce by half, adding the onion halfway through the cooking process. Once the liquid has reduced, taste and add additional salt if needed.

Toast the sourdough bread and place in the middle of a serving plate. Divide the livers in half and place on the toast in a row. Spoon the onion and sauce over all before serving.