Chicken liver is milder in flavour than beef liver. Serve this saucy dish over egg noodles or rice.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2003
Ingredients
Method
Separate and trim lobes of chicken livers; cut larger lobes in half. In large nonstick skillet, heat oil over medium-high heat; brown livers, stirring, for 1 to 2 minutes. Transfer to plate; set aside.
In same pan, fry bacon until crisp, 5 minutes. Drain off fat. Add onions, garlic, paprika, salt, pepper and cayenne; fry until onions are golden, about 10 minutes. Add tomatoes; mash with potato masher. Bring to boil; reduce heat to medium and simmer until spoon pulled across bottom of pan fills in slowly, about 15 minutes.
Return livers and any accumulated juices to pan; cook until still slightly pink in centre, about 5 minutes. Sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 587 mg
- Protein 24 g
- Calories 250.0
- Total fat 11 g
- Cholesterol 535 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 64.0
- Folate 303.0
- Calcium 7.0
- Vitamin A 442.0
- Vitamin C 65.0
