Chicken Liver Memelita Recipe

Inspired by Colita

Time30m

Serves4

pickled pear, shiso, hibiscus, preserved blackberries

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Ingredients

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1
Prepare the Chicken Livers
Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any connective tissue and fat.
2
Sauté the Livers
In a skillet, heat the olive oil over medium heat. Add the chicken livers, season with salt and black pepper, and sauté for about 5-7 minutes until they are browned on the outside but still slightly pink inside.
3
Infuse Hibiscus
While the livers are cooking, steep the dried hibiscus flowers in 1 cup of hot water for about 5 minutes. Strain and set the hibiscus-infused water aside.
4
Combine Ingredients
Once the livers are cooked, remove them from the skillet and let them cool slightly. In a bowl, mix the sautéed livers, pickled pears (chopped), and the strained hibiscus infusion.
5
Plate the Dish
On a serving plate, lay down the shiso leaves, spoon the chicken liver mixture on top, and garnish with preserved blackberries. Drizzle with olive oil if desired.