Nouranyeh's Recipe

Chopped Liver & Onions with Olive Oil

Category: Recipes

Ingredients:

1 lb. Chicken Livers
3 large Hard-Boiled Eggs, halfed
4 TBP Olive Oil, divided into 2 equal parts
1 large Onion, chopped
1 TBP minced fresh Garlic
1 tsp Kosher Salt
1/4 tsp Black Pepper

Instructions: 7 Steps (Cook the Onions separately first, then cook the Chicken Liver)

Wash the Chicken Livers under water, drain and pad them completely dry with paper towels. Place the eggs in your food processor bowl.

Heat 2 TBS of Olive Oil in a large 12-inch skillet on Medium Heat. Add the chopped onion and fry until golden, stirring occasionally, for about 5 minutes until onions are caramelized.

Add the minced garlic to the fry pan and cook for about 10 to 30 seconds until garlic is no longer raw (do not burn the garlic). Using a spatula, transfer all the skillet content (including the oil) into a food processor.

Add the remaining 2 TBS of Olive Oil to skillet and cook the chicken livers over a medium heat (not higher or they could burst), until they are brown on the outside and barely pin on the inside, about 2 to 3 minutes er side. DO NOT OVERCOOK LIVER AS IT WILL BE DRY & GRAINY.

Using a spatula, transfer the liver and remaining oil in the skillet to the food processor. Be sure to get any tasty bits left on the bottom of the skillet and all the remaining oil.

Add the Kosher Salt & Pepper to the contents in the food processor and process for about 15 seconds. Scrape down the sides to the bottom of the processor and pulse process for an additional 15 seconds. You don't want to over process and make a paste. The Chopped Chicken Liver needs some texture. It is not a pate.

Transfer the chopped liver to a covered container or serving dish and place in the refrigerator for at least two hours to allow the flavors to marry. Don't eat it while it is still warm as it will not be very good. It needs time in the refrigerator to develop its deep flavor and the right texture. Tastes greatly improves with time in the fridge.