25g ( 1 oz) butter
1 medium onion, sliced
675 g (1 1/2 lb) chicken livers
juice of half a lemon
50 ml (2 fl oz) dry vermouth
150 ml (1/4 pt) yoghurt
salt and pepper
1 avocado, sliced
chopped parsley
1 medium onion, sliced
675 g (1 1/2 lb) chicken livers
juice of half a lemon
50 ml (2 fl oz) dry vermouth
150 ml (1/4 pt) yoghurt
salt and pepper
1 avocado, sliced
chopped parsley
method
1. Heat the oil, add the onion and cook until it has softened but not browned.
2. Add the chicken livers and cook them, stirring from time to time, for about 5 minutes.
3. Add the lemon juice and vermouth. Cover and cook for a further 8 minutes.
4. Stir in the yoghurt, season to taste, and cook just long enough to warm the yoghurt through.
5. Spoon onto a shallow serving dish, lay the avocado slices along the livers and scatter with parsley.
2. Add the chicken livers and cook them, stirring from time to time, for about 5 minutes.
3. Add the lemon juice and vermouth. Cover and cook for a further 8 minutes.
4. Stir in the yoghurt, season to taste, and cook just long enough to warm the yoghurt through.
5. Spoon onto a shallow serving dish, lay the avocado slices along the livers and scatter with parsley.
serving amount
serves 6
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