Chicken Liver Stew with Dried Fruits, Mushrooms, and Pecans

This recipe presents a rich chicken liver stew, drawing inspiration from Moroccan Tanjia, highlighting how an often-underestimated and inexpensive cut of meat can become a centerpiece dish. The stew combines the umami depth of mushrooms with the subtle sweetness of dried fruits and the crunch of pecans, creating a complex flavor profile.

Key ingredients include 1 kg of chicken liver, 500g of mushrooms, 200g of pecans (both salted and candied), 100g of dried apricots, 50g of pitted prunes, two medium onions, and half a cup of oil. The preparation involves sautéing sliced onions until golden, then adding mushrooms and frying them for two minutes until they darken, which contributes to the umami flavor. Three cups of lukewarm water are added, bringing the mixture to a gentle simmer.

Dried fruits are then incorporated and cooked for five to seven minutes until a rich, amber-colored sauce forms. Finally, the roasted chicken liver is added and simmered on low heat for about fifteen minutes. The dish is recommended to be served with chilled Chardonnay or Blanc de Blancs wine.

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