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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 container chicken livers
- 1 medium onion, chopped
- 1 large clove garlic, minced
- 1 tsp sweet paprika
- Kosher salt
- Black pepper (several grinds)
- Fresh butter or romaine lettuce leaves, cleaned and kept whole
- 2 hard cooked eggs, chopped
- 1/2 cup chopped parsley or cilantro
- Olive oil
How to make it
- Place the livers between paper towels and remove as much surface moisture as you can
- Cut the livers into lobes and toss with 1/2 tsp kosher salt, paprika and black pepper - set aside
- Heat olive oil in a skillet over medium-high - when hot add the onion
- Cook and stir until the onion turns light brown
- Reduce heat to medium, add the garlic and cook 1 minute
- Remove the onion to a bowl
- Add more olive oil if needed and add the liver to the skillet
- Cook until the livers are cooked through and just beginning to brown - remove to a cutting board
- Coarsely chop the livers, then add the onions to the board
- Chop the mixture until you have a chunky mixture
- Place the liver mixture into a serving bowl on a platter and surround with the lettuce leaves
- Serve the egg and herb in separate dishes as garnish
- 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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