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Chicken Livers Greek Style

the.instructor's picture
Ingredients
  Eggplant 1 Pound, sliced 1/2 inch thick
  Flour 5 Tablespoon
  Salt 1 Teaspoon
  Vegetable oil 2 Tablespoon
  Butter/Margarine 4 Tablespoon
  Chicken livers 1 1⁄2 Pound, washed, cut in half
  Onion 1 Medium, sliced
  Basil leaf 1⁄2 Teaspoon, crumbled
  Condensed chicken broth 10 1⁄2 Ounce (1 Can)
  Tomatoes 2 , peeled and cut in eighths
  Parsley 2 Tablespoon, chopped
Directions

MAKING
1. Prepare a mixture of 3 tablespoons of the flour and salt. Dip eggplants slices into the mixture.
2. In a large skillet, heat oil and 2 tablespoons of butter or margarine and sauté the eggplant for 3 minutes on both sides.
3. Take a serving dish and arrange the eggplants like a border overlapping around the edges. Let it stay warm.
4. In the same large skillet, heat remaining butter or margarine and sauté chicken livers and onion for 6 minutes or until browned
5. Add the remaining 2 tablespoons flour and basil. Mix in broth.
6. Heat, keep stirring constantly until mixture thickens and bubbles 1 minute.
7. Stir in tomatoes and cover the pan. Reduce the heat and simmer for 5 minutes.
8. Add right in the center of serving dish with arranged eggplant border.

SERVING
9. Sprinkle with parsley and serve with hot cooked rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Stewed
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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