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Garlic Chicken Livers with Red Pepper and Spinach

By The Canadian Living Test Kitchen

Tested till perfect

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Garlic Chicken Livers with Red Pepper and Spinach

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 222
pro 19 g
total fat 11 g
sat. fat 2 g
carb 13 g
fibre 3 g
chol 373 mg
sodium 588 mg
% RDI: -
calcium 9
iron 70
vit A 478
vit C 162
folate 240

Ingredients

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

Preparation

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.

Additional information :

Tip: Chicken livers are an excellent source of highly absorbable iron.

Serve with: Whole Wheat Baguette

Source : Canadian Living Magazine: April 2004

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