Mediterranean Chicken Livers with Tomatoes and Olives
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 226.1
- Total Fat: 7.9 g
- Cholesterol: 345.0 mg
- Sodium: 809.8 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.2 g
- Protein: 24.3 g
View full nutritional breakdown of Mediterranean Chicken Livers with Tomatoes and Olives calories by ingredient
Introduction
The health benefits for chicken livers need no explanation, but oftentimes chicken livers are overcooked or undercooked to an desirable texture. This recipe will help you perfect your liver-cooking technique to produce delicious livers in a satisfying sauce that can be poured over orzo, pasta, potatoes, or just eaten plain. The health benefits for chicken livers need no explanation, but oftentimes chicken livers are overcooked or undercooked to an desirable texture. This recipe will help you perfect your liver-cooking technique to produce delicious livers in a satisfying sauce that can be poured over orzo, pasta, potatoes, or just eaten plain.Number of Servings: 1
Ingredients
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1 container of chicken livers (about 9 whole livers), patted dry with a towel and lightly salted
1 tablespoon extra virgin olive oil
1 large walla walla (or yellow) onion, diced
3 cloves garlic
1 large heirloom tomato, cut into wedges
1 oz. black kalamata olives
1 cup homemade chicken stock (or beef stock)
1 tablespoon tomato paste
1 teaspoon dark brown sugar
1 tablespoon champagne (or apple cider) vinegar
1 can anchovies (or 1 tablespoon fish sauce)
1 tsp. black pepper
Crushed red pepper (optional)
Directions
After patting your livers dry and salting them with a sprinkling of salt, heat up a large skillet over medium-high heat. Add extra virgin olive oil to the skillet and saute the livers. Let the livers stay on one side for about 5 minutes or until they are golden brown. Flip livers over.
Add onions, garlic, and tomatoes to the skillet and mix with the livers. In 5 minutes, add stock, anchovies, tomato paste, vinegar, brown sugar, olives, black pepper, and crushed red pepper. Turn heat up to high and let boil for 5-7 minutes until livers are firm but delicate. Vegetables will maintain a slight crunchiness, so if you like your vegetables a little softer, cook for 7-10 minutes.
Take off the heat and serve over orzo, linguine, mashed potatoes, or just eat by itself. It will be a saucy treat, high in Iron!
The nutrition information is for one serving: a third of this recipe.
Number of Servings: 1
Recipe submitted by SparkPeople user LADYZHERRA.
Add onions, garlic, and tomatoes to the skillet and mix with the livers. In 5 minutes, add stock, anchovies, tomato paste, vinegar, brown sugar, olives, black pepper, and crushed red pepper. Turn heat up to high and let boil for 5-7 minutes until livers are firm but delicate. Vegetables will maintain a slight crunchiness, so if you like your vegetables a little softer, cook for 7-10 minutes.
Take off the heat and serve over orzo, linguine, mashed potatoes, or just eat by itself. It will be a saucy treat, high in Iron!
The nutrition information is for one serving: a third of this recipe.
Number of Servings: 1
Recipe submitted by SparkPeople user LADYZHERRA.