My Chopped Chicken Liver
Indulge in the rich, savory flavors of "My Chopped Chicken Liver," a time-honored recipe that blends creamy chicken livers with caramelized onions, hard-boiled eggs, and a hint of garlic for a perfectly balanced dish. This classic appetizer, elevated with fresh parsley and a touch of paprika, boasts a delightfully chunky texture that’s perfect for spreading on crackers or pairing with toasted bread. With just 40 minutes of total prep and cook time, this recipe is not only quick to make but also versatile enough to be served chilled or at room temperature. Whether you're preparing for a holiday gathering or simply craving a hearty, protein-packed snack, "My Chopped Chicken Liver" delivers robust flavor and timeless appeal every time.
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Recipe Information
Ingredients
- 500 g Chicken livers
- 3 tbsp Butter
- 1 tbsp Olive oil
- 2 large Yellow onions, thinly sliced
- 2 Garlic cloves, minced
- 2 large Hard-boiled eggs, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, finely chopped (optional)
- 0.5 tsp Paprika (optional, for garnish)
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim off any connective tissue and set aside.
In a large skillet, melt 2 tablespoons of butter and the olive oil over medium heat.
Add the sliced onions to the skillet and sauté for 10-12 minutes, stirring frequently, until they are golden and caramelized. Remove the onions from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the chicken livers in a single layer. Cook for 4-5 minutes on each side until browned and cooked through but still tender. They should no longer be pink inside.
Add the minced garlic to the skillet during the last 1-2 minutes of cooking. Stir to combine, then remove the skillet from the heat.
In a large mixing bowl, combine the cooked chicken livers, caramelized onions, and chopped hard-boiled eggs.
Season with salt and black pepper. If desired, add fresh parsley for additional flavor.
Use a handheld masher or pulse the mixture in a food processor a few times until you achieve your desired chopped consistency. Be careful not to over-process; you want a slightly chunky texture.
Transfer the chopped chicken liver mixture to a serving dish and smooth the top. Garnish with a light sprinkle of paprika, if desired.
Serve chilled or at room temperature with crackers, toasted bread, or fresh vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 31% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.6 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 44 mg | 3% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
