Chicken Livers with Allspice

Had a friend over who actually likes organ meat (yay!) so I said well, how do you do chicken livers? Olive oil, onions, and allspice. Allspice? Allspice. Had to try it.

Instructions for 2 (scale if desired): Separate 1/2 lb of chicken livers into lobes. Heat a heavy skillet and add about a tablespoon of olive oil. Saute 1/2 cup of diced onions plus salt and pepper to taste until the onions are just starting to soften. Add livers and saute until almost cooked through. Shake about 1/4 tsp allspice onto the cooking livers and gently toss to distribute. Serve as soon as the livers are cooked.

Eating notes: Wow! A really great combination that I am embarrassed not to have thought of myself. Something about the slight sweetness of the allspice balances the iron of the liver really nicely. I don't often salt food while cooking it, but in this case a little salt definitely was a good thing, again to keep the flavors in balance. This is going to go into the standard liver seasoning rotation.