This classic Middle Eastern chopped liver is a luxurious, rustic appetizer that transforms simple ingredients into something extraordinary. The dish balances the deep, metallic richness of chicken livers with the sweet sweetness of caramelized onions and the creamy texture of hard-boiled egg yolks. Rendered chicken fat provides a savory depth that oil simply cannot replicate, while fresh black pepper adds a necessary bite. ItâÂÂs a humble dish with sophisticated flavor, ideal for serving alongside crusty bread, crackers, or atop a bed of crisp lettuce. Perfect for holiday tables or intimate gatherings, this spread offers a comforting, home-style elegance that disappears quickly.
Chopped Chicken Livers
Description
This classic Middle Eastern chopped liver is a luxurious, rustic appetizer that transforms simple ingredients into something extraordinary. The dish balances the deep, metallic richness of chicken livers with the sweet sweetness of caramelized onions and the creamy texture of hard-boiled egg yolks. Rendered chicken fat provides a savory depth that oil simply cannot replicate, while fresh black pepper adds a necessary bite. ItâÂÂs a humble dish with sophisticated flavor, ideal for serving alongside crusty bread, crackers, or atop a bed of crisp lettuce. Perfect for holiday tables or intimate gatherings, this spread offers a comforting, home-style elegance that disappears quickly.Ingredients
Directions
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Rinse the chicken livers under cold water and carefully trim away any green bile spots or fatty membranes.
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Pat the livers thoroughly dry with paper towels.
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Heat 2 tablespoons of the rendered chicken fat in a large skillet over medium heat.
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Add the diced onions to the skillet and cook, stirring occasionally, until they are deeply golden brown and caramelized, about 10-12 minutes.
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Remove the browned onions from the pan and set aside on a plate.
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In the same skillet, add the remaining 2 tablespoons of chicken fat if needed, and place the chicken livers in a single layer.
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Cook the livers for about 5-7 minutes, turning once, until they are browned on the outside but still slightly pink and tender inside; do not overcook.
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Remove the livers from the heat and let them cool slightly until manageable to handle.
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Place the cooked livers and browned onions in a food processor or pass them through a meat grinder.
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Pulse or grind until the mixture reaches your desired consistency, from coarse chunks to a smooth paste.
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Transfer the mixture to a bowl and mash in the hard-boiled egg yolks with a fork or spatula until evenly incorporated.
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Season with salt and freshly ground black pepper, tasting and adjusting as needed.
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Serve chilled or at room temperature on crackers, bagels, or over crisp lettuce leaves.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 380.9kcal
- % Daily Value *
- Total Fat 23.6g37%
- Saturated Fat 6.5g33%
- Cholesterol 616.2mg206%
- Sodium 3350.3mg140%
- Total Carbohydrate 5.3g2%
- Dietary Fiber 0.7g3%
- Sugars 3.3g
- Protein 31.6g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
