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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
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Lighter curry chicken liver spread (1/29/11)

Submitted by: CCKELLY3

Introduction

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.





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