Not only have I let two weeks go by without blogging (or cooking, for that matter), but I’m also now posting about chicken liver again. I know, I’m a horrible person. In my last post, I prepared the chicken liver sauteed with mushrooms. Tonight, however, I prepared the chicken liver with shredded brussel sprouts cooked with a lemony zest. I can imagine all the faces cringing at not one but two of the top items on a picky eater’s hate list.
I got the idea for the brussel sprouts off Pinterest, to be honest. However, I didn’t have the chicken stock or poppy seeds they called for so I promptly gave up on their recipe and created my own. I liked the idea of lemon and butter and decided to improvise.
First step is to thoroughly wash the sprouts, pulling off the outer leaves, and cut off the stems. After that, thinly slice the sprouts and don’t worry about making it pretty or anything. It’s okay to have some chunky pieces in there. It’s just brussel sprouts, it doesn’t have to be pretty.
Toss the brussel sprouts into a sautee pan and add some lemon juice. I used the bottled stuff, but feel free to squirt some real lemon if you’ve got it. Add in a bit of soy sauce, some garlic, ginger, salt, cumin, cayenne pepper, and Cavender’s. Then, add in a tablespoon of butter or whatever substitute you use. Since I rarely ever cook with butter, here’s a great opportunity for me to plug my favorite item: Brummel and Brown’s natural yogurt that tastes/looks/smells like butter. Heat and stir for a few minutes, then cover the pan and let it simmer for a few minutes more. After the brussel sprouts were ready, I put them in a bowl to the side.
In the meantime, wash and cut up your chicken liver. Last time I prepared the chicken liver, I didn’t cut the pieces down and I felt it took forever to cook. and used the same pan to cook up the chicken liver with a little bit of olive oil, garlic, and some chopped red onion with coriander and Cavenders seasoning.
This takes up to 15-20 minutes because you want to make sure you cook them thoroughly (until the blood stops seeping out and the pieces are all nicely brown all around.
Serve up the chicken liver along with the lemony brussel sprout side and you’ve got a nice complimentary pairing of flavors. Enjoy!
Total cook time, 20 min plus 10 min prep.
2 cups brussel sprouts
1/4 cup lemon juice
3 tablespoons soy sauce
2 tablespoon garlic
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon all purpose greek seasoning
1 tablespoon brummel and brown
8 oz chicken liver
2 tablespoons olive oil
2 tablespoons chopped onion
Makes 2 servings.
Calories, 415 per serving.