Chicken Livers, With Cumin and Coriander

• 1 pound chicken livers
• Flour for dredging
• 1 tablespoon safflower oil
• 1 tablespoon butter
• 1 clove garlic, minced
• 2 shallots, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/2 cup heavy cream
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons fresh coriander, chopped

1. Dredge the chicken livers in the flour and brown them in the butter and oil.
2. Remove and set aside.
3. Saute the garlic and shallots for two minutes.
4. Add the cumin and coriander.
5. Return the chicken livers to the pan and add the cream, salt and pepper.
6. Cook until the livers are pink in the center and the sauce has thickened.
7. Garnish with coriander and serve.

chicken livers, flour, safflower oil, butter, clove garlic, shallots, ground cumin, ground coriander, heavy cream, salt, fresh coriander

Taken from cooking.nytimes.com/recipes/6475 (may not work)