Lebanese Chicken Livers
Servings
2Serving size
4 ounces chicken livers with sauceThis recipe can be multiplied but does not make very good leftovers.
Serve with Brown Rice or Brown Rice with Parsley or Cilantro Rice
AND
Serve with Roasted Parsnips and Carrots or Zucchini with Sun Dried Tomatoes
Ingredients
| 1 cup Pomegranate juice, bottled |
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 Large Shallots, raw (minced) |
| 1/4 1/2 cup arils (seed/juice sacs) Pomegranates, raw (optional) |
| 8 ounces Chicken livers |
| 1/2 lemon yields Lemon juice |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp. Coriander (cilantro) leaves, raw |
Instructions
Place the oil in a separate, large skillet over medium-high heat. Add the garlic and sauté for one minute. Add the shallots (and pomegranate seeds, if used) and continue sautéing for an additional 2 minutes.
Add the chicken livers and sauté for 7-10 minutes, stirring frequently.
Add the salt, pepper, and lemon juice and toss for 30 seconds. Add the pomegranate juice, toss for another 30 seconds, and serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Brown Rice with Parsley
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Cilantro Rice
In a medium sauce pain, heat the water, black pepper and salt. When the liquid boils, stir in the rice. Reduce heat to medium-low and simmer, covered, for about 25 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
AND
Serve this recipe with one of these vegetable side dishes.
Roasted Parsnips and Carrots
Place a large baking sheet in the oven and preheat the oven to 400°F. Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven. Reduce the oven heat to 375°F. Roast the carrots and parsnips for about 20 to 25…
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Most people don’t like chicken livers and I get that. But many of us do and they are really great for you. This recipe was inspired by a dish I had at a Lebanese restaurant in London. The twist on that one is the optional pomegranate seeds. Most groceries are carrying these now and some even have the seeds for sale in smaller portion packs in the produce section alongside the cut fruit.