My secret ingredient for delicious chopped chicken livers is baharat, a Turkish blend of warm, sweet spices that work particularly well with offal.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr 15 min |
| Yield: | 4 servings |
Ingredients
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- 1 pound chicken livers
- 1 tablespoon kosher salt
- 1 teaspoon baharat, Middle Eastern spice blend
- 2 tablespoons olive oil, divided
- 1 red onion
- 1/2 cup sherry vinegar
- 2 large eggs, hard-boiled
- Salt, to taste
- Freshly ground black pepper, to taste
- Rye toast
- 1 large egg, hard-boiled, thinly sliced
- dill
- 1/4 red onion, thinly sliced
Instructions
- Remove the membrane from the livers. Cure them overnight with the salt and baharat. The next day, place livers in a pan, drizzle with 1 tablespoon olive oil, and broil until the livers are golden brown and cooked through, approximately 15 minutes. While the livers are roasting, slice the onion, drizzle with remaining olive oil, and add a large pinch of salt. Cook over low heat in a pan until very caramelized, about 1 hour.
- When onions are soft, deeply brown, and caramelized, add sherry vinegar and reduce to dry.
- Add livers, caramelized onions, halved hard-boiled eggs, and a pinch of salt to a food processor and purée to desired consistency. Serve on rye toast, garnished with hard-boiled egg, raw onion, and dill.