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Chicken Liver Lettuce Wraps

This is my take on a jewish dish. It's not traditional, but incorporates most of the flavors. I typically purchase chickens whole and keep a container in the freezer to store the livers. Once I have a full container, I cook them. This version is great for picnic, tapa or mezze.

What you need

  1. 1 container chicken livers
  2. 1 medium onion, chopped
  3. 1 large clove garlic, minced
  4. 1 tsp sweet paprika
  5. Kosher salt
  6. Black pepper (several grinds)
  7. Fresh butter or romaine lettuce leaves, cleaned and kept whole
  8. 2 hard cooked eggs, chopped
  9. 1/2 cup chopped parsley or cilantro
  10. Olive oil

How to make it

  1. Place the livers between paper towels and remove as much surface moisture as you can
  2. Cut the livers into lobes and toss with 1/2 tsp kosher salt, paprika and black pepper - set aside
  3. Heat olive oil in a skillet over medium-high - when hot add the onion
  4. Cook and stir until the onion turns light brown
  5. Reduce heat to medium, add the garlic and cook 1 minute
  6. Remove the onion to a bowl
  7. Add more olive oil if needed and add the liver to the skillet
  8. Cook until the livers are cooked through and just beginning to brown - remove to a cutting board
  9. Coarsely chop the livers, then add the onions to the board
  10. Chop the mixture until you have a chunky mixture
  11. Place the liver mixture into a serving bowl on a platter and surround with the lettuce leaves
  12. Serve the egg and herb in separate dishes as garnish
  13. To eat, take one lettuce leaf, spoon liver into the center and add a bit of egg and herb. Fold up lettuce and enjoy!

Chopped pickle, olives, scallion or cucumber are also fun additions.

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