Quickly cooked in olive oil and topped with caramelized onions, sauteed chicken livers are a surprising delicacy for those willing to venture into eating offal.
Servings: 4 servings
Calories: 194kcal
INGREDIENTS:
- 1 large onion
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt divided
- 1 lb. fresh chicken livers
- ¼ teaspoon black pepper
INSTRUCTIONS:
- Peel and slice the onion. Separate the slices into rings.
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Pat the livers dry with paper towels, cut them in half, then trim and discard any visible fat or green parts. Wash your hands well after handling the raw livers.
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Heat the olive oil over medium heat until it shimmers, about 2 minutes. Add the onions, sprinkle them with ½ teaspoon kosher salt, then fry them, stirring often, until golden-brown, about 10 minutes.
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Remove the onions to a plate and cover to keep warm, or place them in the oven on the "keep warm" setting.
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In the same skillet, add the cleaned chicken livers. Sprinkle them with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
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Cook the livers over medium heat until browned but still pink in the middle, 2-3 minutes per side.
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Divide the cooked livers between plates, top with the fried onions, and serve.
Serving: 0.25recipe | Calories: 194kcal | Carbohydrates: 1g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Sodium: 384mg
Source: https://healthyrecipesblogs.com/fried-chicken-livers/
