Lebanese Chicken Livers
Lebanese Chicken Livers
I know chicken livers aren’t very popular with my generation and younger, but it is something I was raised on and still enjoy to this day. They are inexpensive and happen to be full of iron, protein, vitamins A, C, and B12. This particular preparation is simple, but boasts a ton of flavor from the garlic and mint. Adding the lemon juice at the last minute helps balance out the richness of the livers.
Servings: 2
Ingredients
- 1 lb chicken livers washed; cut into 2 pieces
- 4 tbsp olive oil
- 4 garlic cloves minced
- 2 tbsp mint chopped; plus more for garnish
- 2 tsp salt
- 1/2 lemon juiced
Instructions
- Marinate the livers with 2 tbsp of the olive oil, mint, garlic, and salt for 30 minutes.
- Heat up the rest of the olive oil in a sauté pan over medium high heat. Add in the chicken livers. Cook for 5-6 minutes until the livers are still slightly pink on the inside.
- Squeeze in the lemon juice and cook for 1 more minute.
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