Griddled chicken livers with freekeh salad

Serves 4

120g freekeh, soaked for 4 hours

1 medium red onion, finely chopped

2tbsp olive oil

1tsp cumin seeds

¼tsp ground cinnamon

¼tsp ground allspice

2tbsp raisins, soaked in boiling waterfor 1 hour

250ml vegetable or chicken stock

2tbsp chopped parsley

2tbsp chopped coriander

2tbsp flaked almonds, lightly toasted

250g fresh chicken livers, cleaned

4 wooden or metal skewers

A little vegetable oil for brushing

Salt and freshly ground black pepper

1tsp sumac

Gently cook the red onion in the olive oil with the spices for about 2-3 minutes, stirring every so often until soft. Add the drained freekeh, raisins and vegetable stock, season, cover with a lid and simmer for 15 minutes on a very low heat (a simmer plate helps), giving the occasional stir.

The stock should all be absorbed by now and the freekeh tender; if not, leave it on the heat for a few more minutes. Remove from the heat and leave to cool. Once cool, stir in the herbs and almonds and re-season if necessary.

Meanwhile, cut the chicken livers into even-sized chunks and thread them on to skewers. Preheat a ribbed griddle pan or heavy-based frying pan and lightly oil it. Season the chicken livers and dust with sumac then grill for a couple of minutes on each side, keeping them pink. To serve, just spoon the freekeh on to serving plates and serve the livers on top, either on or off the skewers.

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