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: