Turkey Livers With Red Pepper And Raisins
|Onion||1 Large, cut into rings|
|Sweet red pepper||1 Large, cut into strips|
|Chicken stock||2 Tablespoon|
|Turkey liver||1 1⁄2 Pound|
|Raisins||1⁄2 Cup (8 tbs)|
|Apple cider||1⁄4 Cup (4 tbs)|
|Kale leaves||6 (For Garnish)|
|Cherry tomatoes||6 (For Garnish)|
Place the onions and peppers in a large skillet with the chicken stock.
Cook over medium heat, stirring often, until the onions are translucent and the peppers begin to get tender.
Add the livers and raisins and cook, stirring occasionally, until the livers are browned.
Add the cider and stir up any bits of vegetable's or meat from the bottom of the pan.
Cover and steam over low to medium heat until the livers are just done (still a bit pink inside), about 5 minutes.