Chicken Livers Greek Style Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Eggplant | 1 | |
| Flour | 5 Tablespoon | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Butter/Margarine | 4 Tablespoon | |
| Chicken livers - 1 1/2 pounds, washed and cut in half | ||
| Medium-size onion - 1, sliced | ||
| Basil leaf | 1/2 Teaspoon, crumbled | |
| Chicken broth | 1 Can (10oz) | |
| Tomatoes | 2 | |
| Parsley | 2 Tablespoon, chopped | |
Directions
MAKING
1. Prepare a mixture of 3 tablespoons of the flour and salt. Dip eggplants slices into the mixture.
2. In a large skillet, heat oil and 2 tablespoons of butter or margarine and sauté the eggplant for 3 minutes on both sides.
3. Take a serving dish and arrange the eggplants like a border overlapping around the edges. Let it stay warm.
4. In the same large skillet, heat remaining butter or margarine and sauté chicken livers and onion for 6 minutes or until browned
5. Add the remaining 2 tablespoons flour and basil. Mix in broth.
6. Heat, keep stirring constantly until mixture thickens and bubbles 1 minute.
7. Stir in tomatoes and cover the pan. Reduce the heat and simmer for 5 minutes.
8. Add right in the center of serving dish with arranged eggplant border.
SERVING
9. Sprinkle with parsley and serve with hot cooked rice.
1. Prepare a mixture of 3 tablespoons of the flour and salt. Dip eggplants slices into the mixture.
2. In a large skillet, heat oil and 2 tablespoons of butter or margarine and sauté the eggplant for 3 minutes on both sides.
3. Take a serving dish and arrange the eggplants like a border overlapping around the edges. Let it stay warm.
4. In the same large skillet, heat remaining butter or margarine and sauté chicken livers and onion for 6 minutes or until browned
5. Add the remaining 2 tablespoons flour and basil. Mix in broth.
6. Heat, keep stirring constantly until mixture thickens and bubbles 1 minute.
7. Stir in tomatoes and cover the pan. Reduce the heat and simmer for 5 minutes.
8. Add right in the center of serving dish with arranged eggplant border.
SERVING
9. Sprinkle with parsley and serve with hot cooked rice.
Chef
