Many people shudder at the thought of cooking or eating liver but in Greece we eat it a lot. I love liver, especially, chicken livers, however, I don’t cook it very often as chicken giblets are high in cholesterol and only cook it two or three times a year, mostly during Easter.
Before cooking it, I remove all the visible fat, then boil the livers and discard the water, hoping that this will get rid of some of the cholesterol :) However my cholesterol levels are back to normal and most of the time I do eat healthy, so that once in a while I can indulge into some of my favourite food.
Last year when we went to Switzerland, we visited Grenoble, in France and when we went to a restaurant for lunch, on the menu of the day they served chicken liver with green salad. We loved it so much that when we came back I tried to remember all the flavours to make a similar dish.
I never posted this recipe so as actually after a year I made chicken liver again, I am posting both recipes today.
French inspired Green salad with chicken giblets, Recipe by Ivy
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients:
- 1 kilo chicken giblets
- 1 onion, finely chopped
- 3 tablespoons olive oil
- 1 cup white dry wine
- 2 ripe fresh tomatoes, peeled and chopped
- Salt and freshly ground pepper
- 1 bay leaf
- ½ cup of walnuts
Green Salad with pomegranate:
- 1- 2 small tender lettuce hearts, coarsly cut
- 1 cup fresh coriander, finely chopped
- 1/2 cup parsley, finely chopped
- 1/4 cup dill, finely chopped
- 2 spring onions, finely chopped
- The seeds of ¼ of a pomegranate
- Salt
Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic
- Salt and freshly ground black pepper
- 1 tablepoon pomegrante syrup
Directions
- Wash the livers and remove any fat. In a saucepan bring some water to boil and add the livers. Boil for 1 minute and then remove from the heat. Allow to cool and then drain. (The boiling part is optional).
- Heat olive oil in the sautéing pan and sauté the onion until translucent.
- Add the chicken livers and sauté on all sides. Add the wine, salt, pepper and bay leaf and finely the tomatoes.
- Mix well, cover with lid, lower heat to minimum and cook for fifteen minutes.
- Add the walnuts and cook for another 2 - 3 minutes.
- Prepare the salad and toss with the vinaigrette.
- Serve the chicken giblets on top of the salad.
The next recipe is also my concoction. During Christmas I stuff the turkey with a chicken liver filling and based on that recipe I have made some changes and added more ingredients to make it a meal by itself. Fianlly, instead of adding raisins, I poached some grapes and added in the recipe. From the 1st recipe of poached grapes I added half the quantity.
This was really delicious.
Other relevant recipes:
Fried goat liver with whiskey and herbs
Tags: Bell Peppers, Chicken, Giblets, Grapes, Liver, Mushrooms, Poached fruit, Poultry, Salads, Vegetables
October 21st, 2009 at 9:06 pm
so tasty recipe,ivy!the chicken liver is full of good substances,for children is very healthy!
October 21st, 2009 at 9:22 pm
I love gizzard salad…it looks really yummy. In Chinese cuisine, chicken gizzards are very often marinated and used as an appetizer together with other salad. Lovely!
October 21st, 2009 at 10:29 pm
that is a fabulous way of preparing chicken livers! i bet this dish tastes really good! Never had liver with poached grapes…
Cheers,
Rosa
October 22nd, 2009 at 12:39 am
I am a fan of chicken livers and I love this dish Ivy. The flavors sound great and as I have often combined chicken livers with raisins I am sure the grapes went quite well.
October 22nd, 2009 at 1:38 am
How lovely! I can just imagine the smoothness of the liver with the grapes…sound delicious
October 22nd, 2009 at 3:24 am
I love chicken liver, haven’t tried it with poached grapes before. This looks so yum!
October 22nd, 2009 at 8:11 am
I love chicken liver and the only way I have ever made it is to saute it with lot of pepper and fry it. Your method is so novel, a must try for me.
October 22nd, 2009 at 8:45 am
I’m getting better at appreciating chicken livers Ivy! I must say I love the preparation of these. And that salad is beautiful too! The pomegranates add a lovely touch!
October 22nd, 2009 at 8:53 am
Wish i had the courage to eat liver, i am chronically shrt in iron ( according to my doc) and they say liver is really good, but i don’t dare to eat it. So every day i pop a iron tablet.
October 22nd, 2009 at 9:17 am
Very interesting flavours here Ivy! Not your ordinary liver dish! I am def going to try this dish out!
October 22nd, 2009 at 10:53 am
I love chicken livers too and rabbit’s! My parents who are 75 and 78 cook chicken livers for breakfast once or twice a week and they fry them in a bit of olive oil. Their health is superb!!!
It’s really interesting the way you combined them with other ingredients
I would love to try it your way.
October 22nd, 2009 at 2:50 pm
Oh I haven’t had chicken livers in a LOOONG time. I think it’s time to change that. Your recipe sounds so good.
October 22nd, 2009 at 6:17 pm
When I was growing up, we had chicken livers a lot, but I haven’t had it in a while. Chicken livers sound delicious with poached grapes!
October 23rd, 2009 at 12:06 am
Wow, Ivy! This dish is so colorful! I never would have thought in a million years it was chicken livers. I think even I could be tempted to try it!
October 23rd, 2009 at 12:17 am
LOL - you’ve got that right Ivy. Apart from the cringe that I felt when I read that this was a liver dish, it does look delicious - and after all, pate is a delicacy which I don’t mind.
October 23rd, 2009 at 6:35 am
I have never eaten chicken livers before but the dish looks so beautiful and packed with flavours, I think I am going to try it.
October 23rd, 2009 at 12:22 pm
That’s a very colourful dish…I would taste it, despite my aversion to liver. Peoples’ tastes change and I do try foods (like liver) once a year to see if I’ve changed. Kai tou xprono!