Recipe and photo courtesy of Fonda San Miguel
Makes 4 servings
5 T. unsalted butter
2 red onions, peeled and thinly sliced
1 fresh jalapeño, chopped
1-2/3 c. chicken livers, trimmed of sinew
3 T. granulated sugar
4 ripe figs, stems removed and halved
5 T. red wine vinegar
4 slices sourdough bread, toasted
Extra virgin olive oil
1/4 c. flat leaf parsley, roughly chopped
Zest of 1/2 lemon
Melt half the butter in a large frying pan. Add the onions, jalapeño, and a pinch of salt. Cook over gentle heat for 20 minutes, until the onion is soft and starting to brown. Remove to a plate and set aside.
Thoroughly pat dry the chicken livers on paper towels. Season well with salt and pepper. Add the remaining butter to the frying pan and, once it foams, add the livers. Fry over medium heat for about 2 minutes on each side or until cooked through. Cook in batches if needed. Set aside with the onions.
Turn the heat to medium-low. Sprinkle the sugar over the pan and add the figs, cut side down. Cook for about 1 minute, until the cut side starts to bubble and brown; turn over. Add the vinegar and bubble for a few seconds, until syrupy. Return the onions and livers to the pan. Correct the seasonings and stir together.
Spoon the fig and liver mixture over the toast. Splash with olive oil and sprinkle with parsley and lemon zest before serving.