200 g (7 oz) can water chestnuts, drained and halved
200 g (7 oz) chicory, leaves separated
1½–2 tablespoons balsamic vinegar
Soak the chicken livers in the milk for 30 minutes to remove any bitterness. Discard the milk and pat the livers dry with kitchen paper. Sprinkle the thyme over both sides of the livers.
Heat the oil in a large frying pan, add the garlic and chilli, if using, and soften for 30 seconds. Add the chicken livers and water chestnuts and cook over a medium heat for 3–4 minutes until the livers are browned on the outside but still pink in the centre.
Serve on a bed of crispy raw chicory, drizzled with balsamic vinegar and any remaining pan juices.
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