|½ pounds||Chicken livers|
|2 tablespoons||Vegetable oil|
|2 mediums||Onions; chopped|
|1 can||(15-ounce) garbanzo beans; rinsed|
|4 tablespoons||Chicken broth; up to 5|
|1||Hard-boiled egg; grated|
|Salt and freshly ground black pepper|
|8 slices||Bread; for serving|
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, 7⅗ 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@... (Nadia I Canty) on Mar 28, 1998
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