Chicken livers with onions

 


100g shelled hazelnuts
     1 tbsp vegetable oil
     9 licorice type chives
     1 tbsp brown sugar
     1 tbsp butter
     250g chicken livers


flour for rolling
2 handfuls of chopped lettuce salad or arugula
balsamic vinegar
salt

 Chicken livers are cleaned, washed and dried.
• oval lightly in flour.
• Hazelnuts rank in fireproof tray.
• Bake in the "Grill", stirring constantly.
• Bake until golden brown.
• Hazelnuts cool and peel.
• Shredding is retail.
• In a large skillet becomes heated oil over medium heat.
• Add the peeled onions and cook 5 minutes.
• Sprinkle with the salt and brown sugar.
• Onions stir and cook 15 minutes until soft and starting to caramelize.
• In another pan melt the butter on medium-high heat.
• Add the chicken livers.
• They're going for 3-5 minutes on each side.
• caramelized onion cut into halves.
• In a shallow bowl, place the washed and chopped salad (arugula).
• cover with chicken livers and onions.
• Sprinkle with hazelnuts and balsamic vinegar.