Chicken livers, much like other offal, are not very popular cooking ingredients these days – most probably because they require some preparations before using. It is a shame, as chicken livers are highly nutritious, with high content of heme iron, folate, B and A vitamins. On top of their nutritional value, they are also very tasty, with a strong “meaty” flavor, and, unlike other offal, they cook very quickly. (In fact, it is important not to overcook them, as otherwise their texture will turn grainy and dry.)
In the dish here, I added my favorite combination of Balsamic vinegar and date syrup to the livers, as the addition of slight acidity and sweetness mellow the strong, almost metallic, flavor the livers have (due to the high iron content). Lightly caramelized onions also added their slight sweetness and their unique texture to the dish. Served over Israeli couscous, this tasty dish makes for a whole meal in itself. Try it and enjoy.
Notes:
* Though highly nutritious, it’s important to remember that liver is an organ that processes toxins. So, for best results, use only best quality fresh organic livers, preferably air-chilled.
* The thorough cleaning may not be for the squeamish, but it is easier and quicker than it seems, and it’s the best way to ensure that the livers are as clean as they should be.
* Israeli couscous is actually a type of toasted pasta that is at its best when cooked like rice. So make sure to follow the instructions, rather than cook it in boiling water, as any other pasta. This way of cooking will result soft, yet separated grains.
Makes: 4
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients:
For the fried onions:
1 Tbs oil
2 onions, coarsely chopped
1 tsp salt
¼ tsp freshly ground forum peppers mix
For the Israeli couscous:
2 tsp oil
¾ cup Israeli Couscous
1 tsp salt
1½ cups water
For the livers:
18oz (510 grams) organic, air-chilled fresh chicken livers
1 Tbs oil
2 tsp good quality Balsamic vinegar
2 tsp date syrup
1 tsp salt
¼ tsp freshly ground four peppers mix
For serving:
Chopped scallions
1. The onions: in a large pan, mix the oil, onions, salt and pepper. Fry over medium-high heat, mixing occasionally, for about 10 minutes, or until the onions are soft and start to caramelize. Transfer to a bowl and clean the pan.
2. The Israeli couscous: In a medium pot, mix the oil, Israeli couscous, salt and half the amount of the fried onions. Mix and fry for 1-2 minutes over medium-high heat. Add the water and bring to a boil. Lower the heat to low and cover the pot tightly. Cook for 10 minutes and turn the heat off. Keep in the pot, covered, for 10 minutes. Fluff with a fork before serving.
3. The livers: with a small sharp knife, remove the connective white membranes from the livers. Cut into quarters and discard any blood or discolored parts. Place in a colander, wash with cold water and let drain.
4. Pour 1 Tbs oil into the pan and place over medium-high heat. Once the oil is hot, add the cleaned livers and fry, mixing gently occasionally, for about 4 minutes, until the livers start to change color. Add the Balsamic vinegar, date syrup, salt and pepper, and mix. Cook for 3-4 minutes, until the livers are done. (Cut one to check: they should be pinkish in the center). Using a perforated spoon, transfer the livers to a bowl and keep in a warm place. Cook the liquid for 2-3 minutes, to reduce ant thicken it. Add back the livers and the remaining fried onions to the pan, mix and taste to adjust seasoning if needed. Cook for 1 minute over high heat before serving.
5. Divide the Israeli couscous between servings bowl. Add the livers on top and garnish with the scallions before serving.
Great recipe!!! I love chicken liver dish!! It’s very good for us when we eat right quantity 🙂
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Thank you Aki, I’m glad you liked the recipe. You’re so right -in moderation it’s one of the healthiest ingredients. 🙂
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I use to make liver and onions (with bacon) for my hubby and I use to make chicken liver pate, but my tastes have changed over the years. Now, I don’t think I could enjoy them but the way you have flavored the chicken livers is a big improvement on the way I use to fix them 🙂
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That’s very understandable. Our taste definitely changes with time. I wouldn’t have this any day of the week, as it can be quite heavy, but once in a while it satisfies the need for iron! 🙂
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It is a shame that liver isn’t popular. The textures, the nutrients, etc…people are missing out! Plus when it’s prepared properly, it’s so good, like this dish you have prepared. It looks delicious!
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Thank you Rini. You’re so right, it’s a real delicacy and it is a shame people are missing out with such ingredients. 🙂
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This looks very enticing! I used to make them similarly, but without the balsamic – I wasn’t aware of this product back then – in a mushroom/onion-laden gravy, and over wide egg noodles. DH’s compromised immune system precludes such foods these days, but it was a definite fave in the past. All kinds of liver, for that matter, is delicioso! ;-> Woe!
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The balsamic vinegar addition indeed came later. I too love mushrooms with liver, especially with veal liver.
I’m less fond of beef or pork liver, but wish I could get my hands now on a nice Foie Gras! 🙂
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You’re in NYC! Go to D’Artagnan!!!
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I meant “right now”…:) In any case , as much as I know, they’ve closed their shop in NYC years ago. I can of course get it online, but need to find the right occasion and the right people who will enjoy it… 🙂
Interestingly, last time I’ve checked they didn’t carry chicken liver. But I’m very happy with the quality of the air-chilled Bell and Evans’ chicken liver.
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Really? I assumed there was an actual shop that specialized in foie gras. Darn. But yes, you can’t just make it for yourself, although I have…
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Not anymore, at least as much as I know.
If I’ll make it for myself only, I’ll finish it in no time and that’s not recommended by anyone… 🙂
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No, but that’s why I’ve gained weight since blogging. I want to make a lot of things that no one else wants to enjoy! By the way, I just found date syrup, also called Silan?, on Amazon!!! Thanks.
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My problem exactly! 🙂
Yes, the date syrup is called Silan. I use this type: http://www.tamarkineret.co.il/en/store/natural-silan-dates-syrup-squeeze-bottle-400-gr-%d7%94%d7%a2%d7%aa%d7%a7/
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Wow – that’s what’s in my cart. I don’t know why! Thanks!!!
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For workplace holiday repasts, I always brought backon-wrapped chicken liver/water chestnut appetizers. They were a huge hit. This was back in the day when onion soup mix and sour cream with plain potato chips was considered pretty darned exotic.
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lol onion soup mix with sour cream – how wonderful we don’t have such foods anymore!
I guess you were avant-garde with your rumaki! That’s a dish that should be back. I love this combination. 🙂
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Oh, right – rumaki! I had forgotten there was actually a name for it. Thanks for the brain jog!
I mix sour cream with bruschetta or frozen seasoned avocado pulp (when out of season) these days. Or use in mashed potatoes and Strogonoff-y things. I love the little “bite” it gives to perk up something just a smidge.
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I love sour cream in many ways, just not when mixed with soup mix! 🙂
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Love chicken livers and onions! This looks great, too!
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Thank you Kendall, I’m glad you liked the dish. 🙂
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Welcome!
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Sounds delicious! I know many people don’t like liver, but I love it!
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Thank you Ralu, I’m glad you liked the dish. You’re so right, many people don’t like liver, especially in the US. Well, I guess this means there’s more for us! 😀
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lol
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Love chicken liver. Should try your recipe!
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Thank you, I’m glad to hear. Hope you’ll enjoy this tasty dish. 🙂
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That sounds like a great combination liver and couscous! The photos are lovely!
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Thank you Nisha, I’m glad you liked the dish and photos. It was very tasty. 🙂
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I share your love of chicken livers Ronit – well I did before going vegetarian! So good for you and they really don’t need much doing to them at all…..
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Thank you Laura, I’m glad you liked the dish and appreciate your open mind! 🙂
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This is something I would really love 😋😋
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Thank you, I’m glad you liked the recipe. It is a very tasty dish.:)
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I’ll keep my eyes peeled for date syrup, Chef. Thanks again for sharing the recipe 🥘🐥
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Glad to share! Hope you’ll find the date syrup. It’s has a unique sweetness that is very enjoyable. 🙂
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I’ll let you know when I find one, Chef 🙂 Thanks again and cheers 🙂
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This is wonderful. I’m a huge liver fan, of all varieties. I’ve always wanted to make a torchon, but then I’d have to eat the whole thing by myself! I’ve never used date syrup – what would be a good substitute?
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Thank you Mimi, I’m glad you liked the recipe. I’m familiar with what you’ve described – not everyone is a fan… Though when I cooked in a restaurant in Vermont, my foie gras dish (pan fried, over grilled pineapple, with a reduction of spiced red wine and maple syrup) was quite a hit. 🙂
As for date syrup, you can substitute with maple syrup or honey. Though I recommend looking for it, as it has wonderful flavor.
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I will definitely look for it. I’m assuming that people who dine at good restaurants have better taste than those who go to Chili’s?!! Your recipe sounds incredible.
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lol Hopefully so! 🙂
That recipe is still one of my signature ones . 🙂
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This looks really delicious, as we knew it would!!! We will definitely be trying this recipe 🙂
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Thank you, fellow liver fans! I’m glad you liked the recipe. Hope you’ll enjoy it! 🙂
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