Chicken Liver in Caramel Sauce with Apples

1. 1 Chicken liverpack 500 g ≈ $2.50 200 g
2. 2 Apples≈ $3.50 per kg 80 g
3. 3 Dried apricotspack 200 g ≈ $3.80 30 g
4. 4 Sugar 10 g
5. 5 Soy sauce 20 ml
6. 6 Ground black pepper 1 g
7. 7 Lemon≈ $4.70 per kg 10 g
8. 8 Sunflower oil 10 ml

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

Method

1. Soak the dried³ apricots in warm water for 15 minutes, then drain and slice into thin strips.

2. Rinse the livers, remove membranes and veins, pat dry, brush with soy sauce, sprinkle with black pepper, and let marinate for 10 minutes.

3. Wash the apples², core them, slice into wedges, and toss with lemon⁷ juice to prevent browning.

4. Melt 2 tbsp sugar in a dry skillet over medium heat until golden (2 minutes), add the apples², and sear 3 minutes per side. Transfer to a plate.

5. In the same skillet, heat 1 tbsp oil and sear the livers 3–4 minutes per side until no longer pink inside.

6. Return the apples² to the skillet, add the apricots and 2 tbsp water, and simmer 3 minutes until the sauce thickens and coats the livers.

7. Serve hot.