Warm roasted chicken livers on chicory-and-potato salad

Warm roasted chicken livers on chicory-and-potato salad

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 15 to 20 minutes
  • Delheim Pinotage 2003


  • 500 g free-range chicken livers
  • Extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 crushed clove garlic
  • Sea salt and milled black pepper
  • 2 heads chicory, rinsed
  • 500 g baby potatoes, halved and steamed
  • Shreds of salad onion for garnishing

Cooking Instructions

Rinse and dry the chicken livers. Halve or quarter depending on size and trim neatly.
Place in a single layer in a baking tin. Add 2 tablespoons olive oil, all the vinegar, garlic and seasoning.
Roast at 190°C for 15 minutes or until nicely browned but still pink inside.
Toss the chicory leaves and potatoes with olive oil and seasoning.
Arrange the warm chicken livers with the potatoes on four plates and spoon over the baking juices.
Tuck in chicory leaves and garnish with onion.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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