Chicken Livers with Pineapple and Almonds
1 (14 oz) (about 2 cups, drained) can pineapple chunks, drained, syrup reserved
2 lbs chicken livers
1 cup (5 1/2 oz) almonds, blanched
1/4 cup brown sugar, firmly packed
1/4 cup granulated sugar
1/4 cup cornstarch
1 1/2 cups (12 oz) pineapple juice
4 to 6 tbsp vinegar
1 tbsp soy sauce
1/2 cup butter
platter of hot cooked white rice to serve livers on.
Set out a medium-size saucepan and a large, heavy skillet.
Drain pineapple chunks, reserving syrup, and set aside.
Clean the chicken livers thoroughly, rinse with cold water,
and drain on paper towels. Set aside.
Blanch almonds and set aside.
In the saucepan, mix together the brown sugar, granulated sugar,
and cornstarch.
Gradually add, while stirring constantly, a mixture of the
reserved pineapple juice and canned pineapple juice. Stir in
the vinegar and soy sauce.
Bring rapidly to a boil, stirring constantly.
Cook 3 minutes longer, stirring constantly. Set aside and keep hot.
Heat the butter in the skillet over low heat.
Place livers in the skillet; saute, turning occasionally,
cook about 10 minutes, or until lightly browned.
Add pineapple chunks, almonds, and sauce to chicken livers.
Cook a few minutes longer until pineapple is heated, moving
mixture into chafing dish to keep warm while serving.
Serve over hot cooked rice.
Note: If desired, the chicken livers may be marinated in
1 cup of the reserved pineapple syrup. Place livers in a
deep dish and cover with pineapple syrup. Cover and put in
refrigerator 12 hours, or overnight. When ready, drain livers
and discard marinade. Use new pineapple syrup to prepare sauce
for the recipe.
Makes 6 to 8 servings.
Source: Sarasota Herald-Tribune, Nov 14, 1954