Chopped Liver from Israel

Spending a large part of my childhood in a predominantly Jewish community, gave me a taste for chopped liver.  While many turn their nose up at the thought of liver, when cooked properly it is a great starter.  It is thought that this dish originated in Eastern Europe when people were so poor they ate every part of the chicken.  Don't let those humble beginnings put you off.  Not as smooth as goose liver pate, but just as tasty.

2 cups chicken livers
1 onion thinly sliced
2 tablespoons olive oil
2 garlic cloves finely chopped
1 boiled egg
salt and pepper to taste
1/4 teaspoon chili powder
1 teaspoon thyme
3/4 cup sherry or sweet wine
2 tablespoons chicken fat (or butter if you are not Jewish)
Put the olive oil in a large frying pan and cook the onion and garlic until they begin to get translucent.  Add in the chicken livers.  Cook until the livers change colour.  They should still be pink on the inside.  You do not want to overcook them otherwise they get very tough.  Add the seasonings.  Pour in the sherry or sweet wine and let it simmer for about 10 minutes.  Once it has cooled a bit, put the mixture into your food processor.  Add in the chopped boiled egg and the 2 tablespoons of chicken fat.  Only give 6-8 pulses of the food processor.  You want it to be finely chopped but not a smooth pate.  Spoon it into the serving bowl, garnish with a finely chopped boiled egg and cover with clingwrap.  Refrigerate for at least 45 minutes before serving with matzo, crackers or toast.
Cindy Vine is a South African currently living and working in Kyiv Ukraine.  She is the author of The Colorful Art of Pain, Hush Baby and Defective.  All her books are available on Amazon in both print and Kindle format.  http://cindyvine.com