Chicken Livers, With Cumin and Coriander

Ingredients

• 1 pound chicken livers
• Flour for dredging
• 1 tablespoon safflower oil
• 1 tablespoon butter
• 1 clove garlic, minced
• 2 shallots, minced
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ½ cup heavy cream
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons fresh coriander, chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    317 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 20 grams protein; 439 milligrams cholesterol; 97 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Dredge the chicken livers in the flour and brown them in the butter and oil. Remove and set aside.
2. Saute the garlic and shallots for two minutes. Add the cumin and coriander. Return the chicken livers to the pan and add the cream, salt and pepper. Cook until the livers are pink in the center and the sauce has thickened.
3. Garnish with coriander and serve.

• This can be served with rice, couscous or cracked wheat.

15 minutes