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Chicken Livers and Onions in Tomato Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken Livers and Onions in Tomato Sauce

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 250
pro 24 g
total fat 11 g
sat. fat 3 g
carb 14 g
fibre 3 g
chol 535 mg
sodium 587 mg
% RDI: -
calcium 7
iron 64
vit A 442
vit C 65
folate 303

Chicken liver is milder in flavour than beef liver. Serve this saucy dish over egg noodles or rice.

Ingredients

  • 1 lb chicken livers
  • 2 tsp vegetable oil
  • 2 slices bacon, chopped
  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 2 tbsp sweet paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 pinch cayenne pepper
  • 1 can (19 oz/540 mL) tomatoes
  • 2 tbsp chopped fresh parsley

Preparation

Separate and trim lobes of chicken livers; cut larger lobes in half. In large nonstick skillet, heat oil over medium-high heat; brown livers, stirring, for 1 to 2 minutes. Transfer to plate; set aside.

In same pan, fry bacon until crisp, 5 minutes. Drain off fat. Add onions, garlic, paprika, salt, pepper and cayenne; fry until onions are golden, about 10 minutes. Add tomatoes; mash with potato masher. Bring to boil; reduce heat to medium and simmer until spoon pulled across bottom of pan fills in slowly, about 15 minutes.

Return livers and any accumulated juices to pan; cook until still slightly pink in centre, about 5 minutes. Sprinkle with parsley.

Source : Canadian Living Magazine: March 2003

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