Chicken Livers With Grilled Figs
|Chicken livers||1 1⁄2 Pound|
|Dried sage||1⁄2 Teaspoon|
|Onion||1⁄4 Small, sliced|
|Dry sherry||2 Teaspoon|
|Minced parsley||3 Tablespoon|
|Dried oregano||1⁄4 Teaspoon|
Cut chicken livers in half, and discard gristle.
Stir in sage, salt, pepper, and oregano.
Preheat stovetop grill.
Cook onions and livers over medium heat or until livers are browned, but still slightly pink inside (about 1 to 2 minutes).
Do not overcook livers.
Brush with seasoned butter as they grill.
Place cooked livers and onions in serving bowl.
Sprinkle with sherry and parsley.