Chicken Liver in Caramel Sauce

1. 1 Chicken liverpack 500 g ≈ $2.50 280 g
2. 2 Apples≈ $3.50 per kg 35 g
3. 3 Dried apricotspack 200 g ≈ $3.80 35 g
4. 4 Sugar 10 g
5. 5 Soy sauce 25 ml
6. 6 Ground black pepper 1 g
7. 7 Lemon≈ $4.65 per kg 17 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the apricots in warm water

2. Rinse the liver, trim off excess fat, brush with soy sauce, and marinate

3. Wash the apples², core and peel them, slice into wedges, and place in lemon⁷ water

4. Drain the apricots, slice into thin strips

5. Drain the apples², pat dry on paper towels

6. Grind the pepper coarsely

7. Melt sugar in a skillet, add the apple² wedges, sear until golden on both sides, and transfer to a plate