Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 74.9
- Total Fat: 4.3 g
- Cholesterol: 159.3 mg
- Sodium: 72.8 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.3 g
- Protein: 7.4 g
View full nutritional breakdown of Lighter curry chicken liver spread (1/29/11) calories by ingredient
Lighter curry chicken liver spread (1/29/11)
Submitted by: CCKELLY3Introduction
Adapted from a recipe that was given to me which called for almost a cup of butter and only 8 oz of livers- I decided to try making this lighter version to enjoy the iron rich food without all the fat. It's not as rich and velvety, but I like it as a protein rich spread for breakfast toast instead of butter. Adapted from a recipe that was given to me which called for almost a cup of butter and only 8 oz of livers- I decided to try making this lighter version to enjoy the iron rich food without all the fat. It's not as rich and velvety, but I like it as a protein rich spread for breakfast toast instead of butter.Number of Servings: 15
Ingredients
-
1 20 oz container purdue chicken livers
2 tbsp butter
1 tbsp olive oil
1 medium onion, finely minced
2-3 cloves garlic, finely minced
1/2 cup chicken broth
2 hard boiled eggs
1 tsp sweet curry powder
1/2 tsp turmeric
1/2 tsp celery seed, powder
1/2 tsp red pepper flakes
1/2 tsp cayenne
1/2 tsp smoky paprika
1/4 tsp chipotle pepper powder
1 bay leaf
Directions
Makes 15 servings as a spread.
1. Heat butter and oil in medium low flame until melted, add onion and garlic and cook for 5 minutes.
2. Turn the heat up to medium high, add the livers, seasoning and cook about 5 -8 minutes until livers are cooked. Add the broth, the hard boiled eggs, cut into quarters, and puree with either an immersion blender or in a food processor. Pour into a small loaf pan and chill for several hours.
Number of Servings: 15
Recipe submitted by SparkPeople user CCKELLY3.
1. Heat butter and oil in medium low flame until melted, add onion and garlic and cook for 5 minutes.
2. Turn the heat up to medium high, add the livers, seasoning and cook about 5 -8 minutes until livers are cooked. Add the broth, the hard boiled eggs, cut into quarters, and puree with either an immersion blender or in a food processor. Pour into a small loaf pan and chill for several hours.
Number of Servings: 15
Recipe submitted by SparkPeople user CCKELLY3.
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