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Greek Chicken Livers

Love.Food's picture
Ingredients
  Eggplant 1 Pound, sliced 1/2-inch thick
  Salt 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Chicken livers 1 1⁄2 Pound, cut in half
  Onion 1 Medium, sliced
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Basil leaf 1 Teaspoon, crumbled
  Condensed chicken broth 1 Can (10 oz)
  Tomatoes 2 , peeled and cut into eighths
  Chopped parsley 2 Tablespoon
Directions

1 Season eggplant slices with salt. Overlap slices in a large skillet; pour 1/4 cup water over; cover. Bring to boiling; lower heat; steam 5 minutes.
2 Arrange eggplant, overlapping, as a border around edge of heated serving dish; keep warm.
3 Saute chicken livers and onion in butter or margarine in skillet 6 minutes, or until browned. Stir in flour and basil. Gradually stir in broth.
4 Heat, stirring constantly, until mixture thickens and bubbles 3 minutes. Add tomatoes; cover; reduce heat; simmer 5 minutes. Spoon into center of serving dish with eggplant border. Sprinkle with parsley.

Recipe Summary

Cuisine: 
Greek
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken

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