- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2004
Ingredients
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
- Folate 240.0
- Calcium 9.0
- Vitamin A 478.0
- Vitamin C 162.0
