192. CHICKEN LIVER KABOBS with DRIED FRUIT, BACON, and BAY LEAVES

makes 6 servings


¾ cup dried pitted prunes
¾ cup dried apricots
18 whole bay leaves
12 oz. bacon
1 ½ lb. chicken livers, trimmed and halved
1 tablespoon Dijon mustard
2 teaspoons anchovy paste
2 tablespoons cream sherry
3 tablespoons balsamic vinegar
½ cup olive oil
salt and freshly ground black pepper to taste

Place the prunes and apricots in a small saucepan and add water to cover. Bring to a boil, then reduce the heat and simmer until softened, about 5 minutes. Drain and set aside.

Place the bay leaves in a small bowl and cover with boiling water. Let soak 5 minutes to soften; drain and set aside.

Prepare the fireplace or grill for cooking.

Cut the bacon slices into lengths just long enough to wrap around each prune and apricot. Wrap all the prune and apricots in bacon. Have 6 metal skewers. Thread one skewer first with a bacon-wrapped apricot, then a chicken liver half, then a bacon-wrapped prune, and finally a bay leaf. Repeat the process for 3 sets on each skewer.

In a small bowl whisk together the mustard, anchovy paste, sherry, and vinegar until smooth. Gradually whisk in the oil, then season to taste with salt and pepper. Brush the kabobs lightly with some of the vinaigrette.

Grill the kabobs about 4 inches above the hot coals, basting with the vinaigrette, until the bacon is crisp, 3 to 4 minutes on each side. Serve at once (accompanied by rice pilaf).


courtesy of: Cold Weather Cooking, by Sarah Leah Chase. New York: Workman Publishing, 1990, pp. 293-294