This dish is rich, gratifying, and easy to make. I find a dense food like chicken livers benefits enormously from a lively, spicy preparation like this one. I highly recommend serving the livers with a rustic, peasant­-­style bread so you can soak up their generous mouthwatering sauce.

Ingredients

• 4 medium yellow onions, diced
• 1/4 pound bacon, diced (pancetta can be substituted)
• 4 medium tomatoes, peeled, seeded, and diced
• 2 teaspoons coarse sea salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 teaspoon sugar
• 4 tablespoons vegetable oil
• 2 pounds chicken livers, cleaned
• 2 teaspoons dried hot red chili flakes
• 2 tablespoons finely chopped flat-leaf parsley
• Juice of 2 limes

Instructions

1. Place the onions and bacon in a medium skillet over medium heat. Cook for 10 minutes, until brown, then remove from the heat. Add the tomatoes to the skillet, season to taste with the salt, pepper, and sugar, stir well, and set aside.

2. Place the vegetable oil in a frying pan large enough to hold all the chicken livers in one layer over medium-high heat. Season the livers with 2 teaspoons salt and 1 teaspoon pepper. When the oil in the pan begins to smoke, add the livers and the chili flakes. Sear the livers on both sides until brown, approximately 1 minute per side. Add the bacon-onion-tomato mixture to the pan, stir well, and continue cooking for an additional 2 minutes. Add the parsley and lime juice, remove from the heat, season with additional salt and pepper to taste, and serve hot with sliced baquettes on the side to soak up the pan juices.

Other Chicken Recipes

Chicken and the Forty Cloves
Chicken Cooked Under Pressure
Chicken Couscous
Chicken Curry and Peas
Jalapeño Ginger Chicken
Peri-Peri Chicken
Poached Rolled Chicken
Mandarin Chicken Skewers