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Chicken Livers With Pineapple And Almonds

Chef.Jim.Manzi's picture
Ingredients
  Almonds 5 1⁄2 Ounce (1 cup)
  Sugar 1⁄4 Cup (4 tbs)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Canned pineapple chunks 20 1⁄2 Ounce, drained, reserve syrup (1 can)
  Pineapple juice 1 1⁄2 Cup (24 tbs)
  Cider vinegar 6 Tablespoon
  Soy sauce 1 Tablespoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Chicken livers 2 Pound
Directions

GETTING READY
1. To prepare the almonds blanch them and set aside.

MAKING
2. In a saucepan mix sugar, brown sugar and cornstarch.
3. Gradually add, stirring constantly, a mixture of the reserved pineapple syrup, pineapple juice, vinegar and soy sauce.
4. Bring rapidly to boiling, stirring constantly.
5. Cook 3 minutes, stirring occasionally, set aside and keep hot.
6. In a skillet heat butter over low heat and cook chicken livers in skillet about 10 minutes or until lightly browned, occasionally moving and turning with a spoon.
7. Add pineapple chunks, almonds and sauce to livers and cook a few minutes longer until pineapple is heated, stirring gently.

SERVING
8. Serve the livers over hot rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
8

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