Chicken Livers, With Cumin and Coriander
Published February 5, 1983
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound chicken livers
Flour for dredging
1 tablespoon safflower oil
1 tablespoon butter
1 clove garlic, minced
2 shallots, minced
½ teaspoon ground cumin
¼ teaspoon ground coriander
½ cup heavy cream
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander, chopped
Nutritional analysis per serving (4 servings)
9 grams carbs; 432 milligrams cholesterol; 323 calories; 6 grams monosaturated fat; 5 grams polyunsaturated fat; 11 grams saturated fat; 23 grams fat; 1 gram fiber; 427 milligrams sodium; 21 grams protein; 3 grams sugar
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.