Sautéed chicken livers with creamy cauli mash
- 2 cups 475 ml water
- 2 tbsp 2 tbsp lemon juice or cider vinegar
- 1 lb 450 g chicken liver, sliced to 1" (2.5 cm) pieceschicken livers, sliced to 1" (2.5 cm) pieces or boneless chicken thighs
- 2 tbsp 2 tbsp ghee or butter, divided
- salt and pepper, to taste
- 4 oz. 110 g bacon, chopped
- 4 oz. (2⁄3 cup) 110 g (160 ml) , sliced, sliced
- 1 1 garlic clove, mincedgarlic cloves, minced
- 1 cup 240 ml chicken stock or , divided
- 2 tbsp 2 tbsp
- 3 3 egg yolkegg yolks
- fresh thyme, for garnish
- 11⁄3 lbs 600 g cauliflower, cut into florets
- 2 oz. 55 g ghee or butter
- salt and pepper to taste
- Combine the water and lemon juice in a bowl. Add the livers and refrigerate overnight. This helps remove any gamey, metallic taste.
- Place the cauliflower florets in a steamer (or see tip) and cook for about 10 minutes. Remove from the heat.
- Place in a blender with the butter, plus salt and pepper to taste. Process until smooth and keep warm until serving.
- While the cauliflower is cooking, heat a skillet greased with half of the butter over medium-high heat. Add the chicken livers, season with salt and pepper, and cook for 1 to 2 minutes, stirring frequently, until browned on all sides. Transfer to a plate with a slotted spoon.
- Add the remaining butter to the skillet. When hot, add the bacon and onion. Cook for 8 to 10 minutes, or until the onion is lightly browned and the bacon is crisp. Then add the garlic and cook for 1 more minute.
- Pour about 1/8 of the stock in a small bowl and add the egg yolks, mix together with a fork, and set aside.
- Add the rest of the stock and the tomato paste to the skillet, and bring to a boil. Add the chicken livers and cook for 2 to 3 minutes.
- Slowly drizzle the egg yolks into the skillet with the liver while stirring. Cook until the sauce thickens slightly. Season with salt and pepper to taste.
- Garnish with the fresh thyme, and serve with the prepared cauli-mash.
Prepare the day before
Sautéed chicken livers
Let the livers and mash cool, then refrigerate for up to four days.
If you don't have a steamer, put the cauliflower in a bowl with a bit of water and microwave for about 10 minutes, or until soft.
Why the egg yolks?
The egg yolks are added to make the sauce creamier and rich. You could skip them if you want to simplify the recipe.
Recommended special equipment
Steamer and blender.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Martina’s cookbook, "The New Mediterranean Diet Cookbook".1
Diet Doctor receives no payment or other considerations from the sale of Martina’s cookbooks or the publishing of this post. ↩