Chicken Livers with Tarragon and Orange

Reading old cooking books in the deep winter, I came across a recipe in "Floyd on Britain and Ireland". I love chicken livers if they are well cooked, and these flavours really appealed. Upon eating, they tasted good too. Chicken liver is a stronger flavour than chicken, and the flavours played off each other really well.

My version (makes a great starter for four, or serve as a light lunch with fresh bread)
chicken livers (250g)
one medium onion/ large shallot
fresh tarragon, roughly chopped.
one small orange, halved. Cut one half into wedges to serve, and zest the other half, keeping what is left for the juice. (if you are doubling the recipe, you might also want to segment another orange and add that as a good-looking extra)
olive oil

1. Prepare the chicken livers. Chop off any stringy bits and cut into mouthful sized pieces.
   
2. Dice the onion or shallot. Put a bit of olive oil into a frying pan and the sweat the onions until clear on a low heat.
3. Turn up the heat. Add the chicken livers and stir constantly. After a minute or so, add the orange zest. When the chicken livers are almost done, add the juice from the zested half of the orange, keep stirring and then put the chicken liver and onions onto plates.
   
4. Put plenty of fresh tarragon on top and garnish with the orange wedge, which can be squeezed onto the chicken livers.
5. Serve hot!

Tip: You can grow tarragon, which is delicious with chicken (and I like in my scrambled eggs) in your garden.

Photo thanks to Jasmine&Roses