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
- 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
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic
- Salt and freshly ground black pepper
- 1 tablepoon pomegrante syrup
- 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 some vegetables and more ingredients to make it a meal by itself. Fianlly, instead of adding raisins, I poached some grapes and added in the recipe.
This was really delicious.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
Other relevant recipes: