Chicken Livers aux Herbes

Combine 3 tablespoons of flour with ½ teaspoon of salt in a shallow bowl. Pat the halved chicken livers dry with paper towels, then dredge them lightly in the flour mixture, shaking off excess.

Heat vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, cook the floured livers for 2-3 minutes per side until browned on the outside, then transfer to a plate.

Reduce heat to medium and add the chopped onion and green pepper to the same skillet, cooking until softened, about 3-4 minutes.

Sprinkle the remaining 3 tablespoons of flour over the vegetables and stir constantly for 1-2 minutes to create a roux.

Pour in the chicken broth and sherry, stirring to dissolve any browned bits from the bottom of the skillet. Add the drained mushrooms, ground coriander, nutmeg, crushed thyme leaves, remaining ½ teaspoon salt, and black pepper.

Return the cooked livers to the skillet and bring the mixture to a gentle simmer, then reduce heat to medium-low and cook for 8-10 minutes until the sauce thickens slightly.

Dissolve the 2 tablespoons of water into the sauce to adjust consistency if needed, stirring gently to combine.

Stir in the toasted slivered almonds and fresh chopped parsley just before serving.

Serve the chicken livers and sauce over the hot cooked rice, spooning the sauce generously over the top.