Garlic Chicken Livers with Red Pepper and Spinach

Garlic Chicken Livers with Red Pepper and Spinach Author: Canadian Living Credits: Garlic Chicken Livers with Red Pepper and Spinach

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2004

Ingredients

  • 12 oz chicken livers
  • 2 tablespoons vegetable oil
  • 1 onion sliced
  • 3 clove of garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon each of salt and pepper
  • 1 large sweet red pepper diced
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 teaspoon red wine vinegar
  • 4 cups fresh baby spinach

Method

Rinse chicken livers and pat dry; remove any fat and connective tissue. Cut into 1-inch (2.5 cm) pieces. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry livers until browned and still slightly pink inside, about 4 minutes. Remove to plate; keep warm.

Add remaining oil to pan; fry onion, garlic, thyme, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 4 minutes. Add red pepper; cook for 2 minutes.

Whisk together stock, cornstarch and vinegar; add to pan and bring to boil. Reduce heat and simmer until slightly thickened, about 3 minutes. Return livers to pan; heat through. Divide spinach among plates; spoon liver mixture over top.

Nutritional facts <b>Per serving:</b> about

  • Sodium 588 mg
  • Protein 19 g
  • Calories 222.0
  • Total fat 11 g
  • Cholesterol 373 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g

%RDI

  • Iron 70.0
  • Fibre 0.0
  • Folate 240.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 478.0
  • Vitamin C 162.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Garlic Chicken Livers with Red Pepper and Spinach

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