Sardinian chicken liver with spinach

Ingredients for 2 servings:

• 2 tbsp raisins
• 4 tsp tomato paste
• 4 tsp crème fraîche
• 250 g leaf spinach, frozen
• salt and pepper
• Nutmeg, grated
• 250 g chicken liver(s)
• 2 tsp flour
• 2 onions
• 2 garlic cloves
• 3 tsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

reduced-calorie

Soak the raisins in 1 cup of warm water, mix with tomato paste and crème fraîche. Thaw and prepare the spinach according to the package instructions, season with salt, pepper, and a little nutmeg. Meanwhile, clean and rinse the liver, pat dry, season with salt and pepper, and dust lightly with flour. Peel the onion and garlic, slice, sauté in hot oil until light brown, and push to the side of the pan. Fry the liver in the center of the pan for 3-4 minutes, turning frequently. Pour the soaked raisins and liquid into the pan with the liver, bring to a boil, and simmer for 1-2 minutes. Spread the spinach on a plate and serve the liver with the sauce on top. Serve with mashed potatoes.