Roasted Chicken Livers with Onions – Makes 4-6 servings
Ingredients:
- 500gr Chicken Livers
- 2 Medium sized onions cut to narrow strips
- 1 Red Bell Pepper cut to thin strips
- 1/2 glass of Red Wine
- 2 teaspoons Cornstarch mixed in 1/2 glass hot water (Starch can be substituted with powdered chicken or onion broth mix)
- 2 teaspoons Canola oil
- 1-2 teaspoons original Zahavi Zhug. Hot or Mild is a matter of your preference
- Salt
- Ground black pepper
Directions
- Singe chicken livers over an open flame briefly and then grill in a skillet with the Canola oil. Turn the livers over from side to side until slightly golden throughout, then let chill in strainer for ten minutes.
- Add olive oil to the same skillet used for the livers and fry the Pepper and onions over a big flame until onions darken.
- Add the livers and wine and cook while stirring until the alcohol has evaporated, then lower flame to simmer.
- Slowly pour in the Cornstarch mix while mixing. Add your choice of Zahavi Zhug and salt & pepper to taste. Cook over medium flame until livers are done (cut piece to see if liver is cooked inside). Do not over cook livers.
Perfect when served with a side of mashed potatoes (even better when the mash is mixed with yams)
Bon Appetit
Roasted Chicken Livers with Onions – Makes 4-6 servings
Ingredients:
- 500gr Chicken Livers
- 2 Medium sized onions cut to narrow strips
- 1 Red Bell Pepper cut to thin strips
- 1/2 glass of Red Wine
- 2 teaspoons Cornstarch mixed in 1/2 glass hot water (Starch can be substituted with powdered chicken or onion broth mix)
- 2 teaspoons Canola oil
- 1-2 teaspoons original Zahavi Zhug. Hot or Mild is a matter of your preference
- Salt
- Ground black pepper
Directions
- Singe chicken livers over an open flame briefly and then grill in a skillet with the Canola oil. Turn the livers over from side to side until slightly golden throughout, then let chill in strainer for ten minutes.
- Add olive oil to the same skillet used for the livers and fry the Pepper and onions over a big flame until onions darken.
- Add the livers and wine and cook while stirring until the alcohol has evaporated, then lower flame to simmer.
- Slowly pour in the Cornstarch mix while mixing. Add your choice of Zahavi Zhug and salt & pepper to taste. Cook over medium flame until livers are done (cut piece to see if liver is cooked inside). Do not over cook livers.
Perfect when served with a side of mashed potatoes (even better when the mash is mixed with yams)
Bon Appetit