since I couldn't figure out how to edit my prior review here goes. My team at work is doing Whole 30 so I wanted to see if I could tweak. although I am not participating. I have a great set of Rachel Ray pots so I skipped the oil. I substituted himalayas salt for soy sauce. I upped the garlic. it was still amazing. Plus the calories are only about 225 and a lot less fat!
I also added fresh mushrooms to the mix, it would have been easier to cook the livers separately and then add them. Overall this recipe had good flavor and is a healthier option than the traditional fried livers/mashed potatoes & gravy I would have rather had the latter though.
Delicious! I've also tried it with hot green chili peppers and it worked a treat. Highly recommended!
My husband said this was very good. I sprinkled lime juice instead of lemon juice in place of the sumac because he likes the taste of limes better than lemons especially when cooked. I don't like liver of any kind so I'm rating this on his sayso!
Thanks for a quick tasty recipe for chicken livers. Update the leftovers make excellent chopped liver!
I liked the addition of peppers in this recipe. The flavor was lovely. I used frozen pepper mix (green red and yellow strips) and lemon juice instead of sumac. I added an extra tsp. of soy sauce. I was afraid that allspice will add an unpleasant taste but it all blended in nicely. I will be making it again. Thanks!
The overall flavor of the veggies and seasoning was tasty after I added another tablespoon of soy sauce and a 1/2 teaspoon of sesame oil, but neither my husband nor I liked chicken livers in this dish. I think tender pieces of beef or cut up dark chicken meat would have been better. I'm going to try it again with another type of meat.
I really wanted to love this recipe because we adore chicken liver. I tried it because I was looking for something that wasn't fried or a pate. With that being said even after reading the reviews and tweaking the ingredients it was just a 3.5 star recipe with a half a star for creativity. I omitted the sumac because we don't care for lemon/lime flavoring in food with the exception of fish. I doubled all the ingredients except for the liver and added a can of sliced water chestnuts with a small bag of snow peas. I dredged the liver (cut in to cubes) through seasoned flour pan fried in shallow oil and placed on paper towel to drain. I knew from experience that if I added the raw liver to the veggies that it looks like a horrible pink mess. After tasting the veggie mix I added 1 tbsp of Badia Complete Seasoning and an inch of anchovy paste. I served it in a bowl with 1/2 cup of chicken flavored rice topped with a generous helping of veggie mix. I added the liver on top so it didn't get soggy too fast.
We are Palestinian and love this recipe! I add a bit more sumac.
