Chicken Livers, With Cumin and Coriander
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound chicken livers
- Flour for dredging
- 1tablespoon safflower oil
- 1tablespoon butter
- 1clove garlic, minced
- 2shallots, minced
- ½teaspoon ground cumin
- ¼teaspoon ground coriander
- ½cup heavy cream
- Coarse salt and freshly ground pepper to taste
- 2tablespoons fresh coriander, chopped
Nutritional analysis per serving (4 servings)
323 calories; 23 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 21 grams protein; 427 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dredge the chicken livers in the flour and brown them in the butter and oil. Remove and set aside.
- Step 2
Saute the garlic and shallots for two minutes. Add the cumin and coriander. Return the chicken livers to the pan and add the cream, salt and pepper. Cook until the livers are pink in the center and the sauce has thickened.
- Step 3
Garnish with coriander and serve.
- This can be served with rice, couscous or cracked wheat.
Private Notes
Comments
This is easy and utterly delicious! This isn't a helpful comment, but this recipe had none (?) There are so few liver entree recipes on here-- oh well-- they don't know what they're missing!
This recipe did not work for me. I am disappointed because I have enjoyed chicken liver in restaurants. Some guidance in the recipe on cooking temperature and cooking time might have helped.
I felt that I should have cooked the livers a bit more at the beginning, so that the sauce did not boil off so much in the last part
Use more of the spices.
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