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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Don't start an argument with somebody who has a microphone when you don't. They'll make you look like chopped liver."
-Harlan Ellison, Author

The refrigerator light goes on...

O.K., 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.

Lemon Juice

I don’t use bottled lemon juice. I feel that bottled juice does not taste anything like fresh squeezed lemon juice. This is because it is usually made from varying concentrations of lemon juice, water and lemon oil.

Fresh lemons keep fairly well in the crisper of your fridge (about 2 weeks). The juice of one lemon varies greatly. A large lemon has about 4 tablespoons of lemon juice but when a recipe calls for the juice of one lemon, you never really know. Start with 2 tablespoons and increase the amount for taste. If you must use bottled lemon juice, shake the bottle well. Use equivalent amounts of bottled to fresh lemon juice in a recipe.


 

Lebanese Chicken Livers



Servings = 2 | Serving size =4 ounces chicken livers with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

Serve with Brown Rice or Cilantro Rice or Cilantro Rice - Low Sodium Version or Brown Rice with Parsley

AND

Serve with Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Roasted Parsnips and Carrots

1 cup pure pomegranate juice
1 tsp olive oil
2 cloves garlic (minced)
1 large shallot (minced)
1/4 cup pomegranate seeds (optional)
8 ounces chicken livers
1/2 lemon (juiced)
1/8 tsp salt
fresh ground black pepper (to taste)
2 Tbsp fresh cilantro leaves

Place the pomegranate juice in a small saucepan over medium-high heat. Bring to a boil and then reduce heat and allow to simmer until reduced to about 1/4 cup. Remove from heat and set aside.

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.

Nutrition Facts

Serving size = 4 ounces chicken livers with sauce

Servings = 2

.

Amount Per Serving

Calories 276 Calories from Fat 71
  % Daily Value
Total Fat 7g 12%
    Saturated Fat 2g 9%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 391mg 132%
Sodium 235mg 10%
Total Carbohydrates 31g 11%
    Dietary Fiber 0g 2%
    Sugars 24g  
Protein 21g  
Vitamin A 247% Vitamin C 53%
Calcium 3% Iron 60%
Vitamin K 4 mcg Potassium 628 mg
Magnesium 44 mg