| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Chicken livers |
| Kosher salt | ||
| 2 | tb | Vegetable oil |
| 2 | md | Onions; chopped |
| 1 | cn | (15-ounce) garbanzo beans; rinsed |
| 4 | tb | Chicken broth; up to 5 |
| 1 | Hard-boiled egg; grated | |
| Salt and freshly ground black pepper | ||
| 8 | sl | Bread; for serving |
INSTRUCTIONS
Notes: From Orange County Register Preliminaries: Preheat the broiler with the rack about 3 inches from the heat. 1. Put the livers on a foil-lined broiler pan and sprinkle with kosher salt. Broil 3 minutes or until the top is light brown. Turn the livers over and broil 3 minutes more or until cooked through and color is no longer pink; cut to check. Cool livers slightly. 2. Heat vegetable oil in a large, heavy skillet over medium-low heat. Add onions and saute, stirring often, 15-20 minutes or until brown. 3. Grind garbanzo beans and 4 tablespoons broth in a food processor. Transfer to a bowl. 4. Chop the liver in a food processor. Add onions and chop with on/off pulses until blended in. 5. Return garbanzo beans to processor and pulse to blend, adding 1 tablespoon broth if needed. Transfer to a bowl. 6. Lightly mix in egg. Season well with salt and pepper. (Chopped liver can be kept, covered, 2 days in refrigerator.) Serve cold, with bread. Yield: 8 servings Nutritional information (per serving): 216 calories, 7.6 grams fat, 1.7 grams saturated fat, 205 milligrams cholesterol, 375 milligrams sodium, 32 percent calories from fat Source: "The Low-Fat Jewish Cookbook" by Faye Levy (Potter, $24.95) Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28, 1998
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