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Chicken Livers with Cucumber Ribbons
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Chicken Livers with Cucumber Ribbons

Author: Marinka
Rich Chicken Livers with Cucumber Ribbons. When cooked well, chicken livers are tender; the meat is dense, delicate and flavorful. The Cucumber is a nice contrasting flavor, refreshing may be appropriate.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
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Servings: 2 people

Ingredients

  • 4 ounces chicken livers
  • salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 medium onion
  • 1/2 English cucumber
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • fresh basil

Instructions

  • Start by making the cucumber ribbons. Peel the cucumber, but leave some of the skin on the cucumber. This will have a nice effect in the salad. Use a vegetable peeler, a cheese slicer or a mandolin to cut thin slices lengthwise of the cucumber (the ribbons). Transfer these ribbons to a bowl with olive oil, lemon juice, salt and pepper and basil.
  • Place the chicken livers in a bowl and fill it with cold water. Soak them in the cold water for about 15 minutes, then drain. The soaking allows any blood or other fluids to be cleaned off the livers.
  • Clean the onion and slice it thinly.
  • Trim all the membranes and connective tissue off the chicken livers. You may also find some coagulated blood or blood vessels; cut that away as well. I always us a pair of kitchen scissors. Then dry the chicken livers with a paper towel.
  • Heat 1 tablespoon of butter in a skillet on medium heat and add the onion and a pinch of salt. Sweat the onions and cook them until they start to color.
  • Season the livers with salt and pepper and sprinkle them with flour, so they are evenly and thinly coated.
  • Move the onions to one side of the skillet, add another tablespoon of butter and transfer the chicken livers into the empty part of the skillet.
  • Increase the heat a little and cook the chicken livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 4-5 minutes total. Keep an eye on the onions, you don't want to burn them. Remove the livers and the onions from pan.
  • Serve the chicken livers with the onions and the cucumber ribbons. Sprinkle basil over the cucumber.

Nutrition

Calories: 459kcal | Carbohydrates: 12g | Protein: 11g | Fat: 41g | Saturated Fat: 11g | Sodium: 143mg | Fiber: 1g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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