Grilled Chicken Liver and Figs

Grilled Liver and Figs

So I’m still slightly obsessed with figs and was attempting to come up with some creative uses for them. As you may have noticed in previous posts that Gordon and I really like chicken liver. (The rest of the Heathens seem to have escaped this particular affliction)  While chopped chicken liver is the more traditional Ashkenazi dish, I felt that the Jerusalem mixed grill gave me a bit of leeway  on creating an appetizer that might just be the perfect bit to stave off the hunger pangs of Yom Kippur fasting while awaiting the main break-fast meal. Additionally, this could be a great way to get yourself out in your Sukkah and on the grill while the weather is still nice.  I also got a really awesome new infrared gas grill this summer, that I look for any excuse to use. BTW – If anyone has an idea how to put a Jewish twist on pizza, let me know, because this grill converts to an amazing pizza oven.

I started very simply with green California figs as I felt they provided a nice contrast to the dark color of the liver.  And while this is a very Mediterranean thing to do I made a simple balsamic vinegar reduction to accompany the figs and liver. I prefer just straight balsamic vinegar but some people like to add a sprig of rosemary or other seasoning. Additionally I used bamboo skewers for the grill but if you are feeling particularly fancy, twigs from a rosemary bush can add a nice bit of flavor. All told this is a sweet, creamy, umami-licous appetizer.

recipe after the jump

Grilled Chicken Liver and Figs

Start by making your balsamic reduction

• 1 cup balsamic vinegar

1. in a small pot bring the balsamic vinegar to a boil and then reduce heat to medium-low (a low as you can get it and have it still be bubbling)
2. allow to cook until the vinegar is reduced by 2/3 and has a syrupy consistency.
3. Remove from heat and allow to cool. It should coat the back of a spoon and have a lightly sweet flavor.

Prepare the figs and liver:

• chicken livers
• figs
• skewers
• salt and pepper

1. heat your grill to medium high
2. slice the figs in half
3. dry the liver, cut into piece about the size of your figs and sprinkle with salt and pepper
4. place the figs and liver onto the skewers, alternating between figs and liver.
5. grill on each side for about 3 minutes until there are nice grill marks and the liver has lost its pink color.
6. remove from skewers and serve drizzled with balsamic reduction.

reducing the balsamic vinegar

balsamic reduction

figs sliced, liver salted

on the skewers

on the grill

careful flipping

Grilled Liver and Figs