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Liver Skewered With Mango Recipe
|Turkey livers||1 Pound|
|Curry powder||3 Teaspoon|
|Grated coconut||3 Tablespoon|
|Long grain rice||3⁄4 Cup (12 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Saffron||1⁄4 Ounce (1 Small Container)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Mango chutney||1 Tablespoon|
Serving size: Complete recipe
Calories 3259 Calories from Fat 1907
% Daily Value*
Total Fat 214 g329.4%
Saturated Fat 86.9 g434.6%
Trans Fat 0 g
Cholesterol 1750.1 mg
Sodium 3165.9 mg131.9%
Total Carbohydrates 229 g76.2%
Dietary Fiber 21.3 g85.3%
Sugars 71.3 g
Protein 99 g198%
Vitamin A 6654.3% Vitamin C 326.7%
Calcium 29.1% Iron 354.4%
*Based on a 2000 Calorie diet
Peel the mango and cut in thick slices from the pit.
Cut each slice into 3 pieces.
Skewer the mango and liver equally on 4 skewers.
Mix 1 tsp.
of the curry powder with the paprika and the coconut Roll the skewered liver and mango in the mixture.
Bring the rice to a boil in the chicken broth with the saffron.
Cover and simmer 20 minutes over low heat.
Peel the onion and the apple.
Quarter and core the apple and chop both.
Heat 1 tablespoon of the oil.
Saute the apple and onion 5 minutes, stirring constantly.
In another pan fry the liver and mango in the remaining oil, turning constantly.
Add the remaining curry powder to the apple-onion mixture and stir in the cream.
Reduce the liquid by half.
Mix in the mango chutney and season with salt.
Salt the skewered meat and fruit lightly before serving with the rice.