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Preptime: 15 min.Cooktime: 10 min.
Carbs: 4g
Fat: 5g
Fiber: 1g
Protein: 14g
Satfat: 1g
Sodium: 691mg
1/2 onion, finely chopped
1 tablespoon olive oil
1 pound chicken livers
salt to taste
freshly ground black pepper
1 clove garlic, minced
zest of 1 lemon
2 teaspoons minced fresh sage leaves
1 tablespoon capers
1 teaspoon fresh lemon juice
6 bibb lettuce leaves
1/4 cup chopped parsley
1 roasted red bell pepper, sliced into strips
Directions:
1. Generously spray a large skillet with a non-stick cooking spray. Over medium heat, saute the onion until very soft, about 5 minutes.
2. Sprinkle the livers with salt and pepper. Add the oil to the onions and turn up the heat. Add the chicken livers and garlic and saute, browning the liver on all sides. Remove from the heat.
3. In a food processor, pulse together the warm liver mixture, capers, sage and lemon zest until well blended.
4. Mix in the lemon juice and season with salt and pepper.
5. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to serve.
6. To serve, place a lettuce leaf on each plate, top with a spoonful of chopped chicken livers, sprinkle w/ parsley and garnish with slices of red pepper.
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