Braised chicken livers with poached grapes

Ingredients

1) For the Green salad with chicken giblets :

• 1 kilo chicken giblets
• 1 onion, finely chopped
• 3 tablespoons olive oil
• 1 cup white dry wine
• 2 ripe fresh tomatoes, peeled and chopped
• Salt and freshly ground pepper
• 1 bay leaf
• ½ cup of walnuts

Green Salad with pomegranate:

• 1- 2 small tender lettuce hearts, coarsly cut
• 1 cup fresh coriander, finely chopped
• 1/2 cup parsley, finely chopped
• 1/4 cup dill, finely chopped
• 2 spring onions, finely chopped
• The seeds of ¼ of a pomegranate
• Salt

Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic
• Salt and freshly ground black pepper
• 1 tablepoon pomegrante syrup

2) For Braised Chicken Livers with Poached Grapes :

• 1 kilo chicken livers
• 4 tablespoons olive oil, divided
• 5 courgettes
• 1 cup of bell peppers various colours
• 10 button mushrooms
• 1 small onion, finely chopped
• 5 green onions, finely chopped
• 1 clove garlic, finely chopped
• 1 cup uncooked rice, long grain
• Salt
• Freshly ground variety of peppers
• A pinch of cumin
• A pinch of ground coriander
• ½ cup almonds coarsely chopped
• 1 cup red dry wine
• 1 cup water
• ½ of the caramelized grapes with juice

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Preparation

• Wash the livers and remove any fat. In a saucepan bring some water to boil and add the livers. Boil for 1 minute and then remove from the heat. Allow to cool and then drain.
• Heat olive oil in the sautéing pan and sauté the onion until translucent. Add the chicken livers and sauté on all sides. Add the wine, salt, pepper and bay leaf and finely the tomatoes.
• Mix well, cover with lid, lower heat to minimum and cook for fifteen minutes. Add the walnuts and cook for another 2 - 3 minutes. Prepare the salad and toss with the vinaigrette. Serve the chicken giblets on top of the salad.
• Wash the livers and remove any fat. Cut into smaller pieces about 1 inch and wash again. In a saucepan bring some water to boil and add the livers.
  
• Boil for 1 minute and then remove from the heat. Allow to cool and then drain. In a sautéing pan add 1 tablespoon olive oil and sauté the vegetables. Remove to a platter and set aside.
• Add the remaining oil and sauté the onions and the garlic. Add the livers and sauté. Add the rice, almonds and spices and the wine and mix for 1 minute.
• Add the water, lower heat and simmer for about ten minutes, checking it every now and then. Add the vegetables and poached grapes and cook for another 3 - 3 minutes.

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