2 McIntosh apples, peeled, cored and thinly sliced
1 onion, thinly sliced
1 leek, white part only, thinly sliced
2 tbsp butter
6 tbsp (90 ml) sherry or Masala wine
6 cups (140 g) baby spinach
3/4 lb (340 g) chicken livers, trimmed
1 tbsp (15 ml) maple syrup
In a large non-stick skillet over medium heat, soften the apples, onion and leek in half of the butter. Add 1/4 cup (60 ml) of the sherry. Cook for 1 minute. Add the spinach and cook for 1 more minute, until the spinach starts to wilt. Season with salt and pepper. Set aside on a plate and keep warm.
In the same skillet over medium-high heat, brown the livers in the remaining butter for 2 minutes per side or until medium-rare. Season with salt and pepper. Set aside on a plate.
Deglaze the skillet with the remaining sherry and the maple syrup. Let reduce until thick and syrupy, about 1 minute. Return the livers to the skillet and toss to coat with the sauce. Serve the livers over the sautéed apples and spinach.