“Chicken + Rice” Chicken Liver + Sweet Potato Leaf Risotto
Recipe by The Asbury’s Executive Chef Chris Coleman for the NCSPC
- 1 lb Carolina Gold rice
- Chicken Liver Mousse (recipe follows)
- 1 lb sweet potato leaves, thinly sliced
- 1 cup Roast Lemon Shiitake Jus (recipe follows)
Bring a medium pot of water to boil, and stir in rice. Cook until just al dente. Remove and cool on a sheet tray in the fridge. When ready to finish, heat rice in a splash of water and stir in Chicken Liver Mousse (recipe follows). Fold in sweet potato leaves to wilt and season to taste. Serve in a bowl and ladle jus over.
CHICKEN LIVER MOUSSE
- 2 tablespoon butter
- 1 shallot
- Bay, thyme, peppercorn, orange peel
- 1/2 lb chicken livers
- 1/4 lb cream cheese
Sweat shallots, bay leaves, fresh thyme, peppercorns, and orange peel in butter until starting to brown. Add chicken livers and cook until medium (brown exterior, pink interior). While mixture is still hot, puree in a food processor with cream cheese. Adjust seasoning to taste.
ROASTED LEMON SHIITAKE JUS
- 2 Lemons, halved
- 1/2 lb shiitake mushrooms
- thyme, bay, peppercorns, pinch of curry powder
Char lemons in a screaming hot cast iron pan until very brown, and add to a pot with mushrooms. Add thyme, bay, peppercorns, and curry powder and cover with water. Simmer until reduced by 1/3. Adjust seasoning.