Italian Liver with Tomatoes, Capers & Basil

Italian Liver with Tomatoes, Capers & Basil

In about 10 minutes you can give an Italian spin to a pound of chicken livers using ingredients most of us have at home. Just pick up the livers and a container of cherry tomatoes and dinner’s nearly done. Marvelous spooned over spinach, rice or pasta.

Ingredients

  • Serves: 3
  • Prep Time:
  • Cook Time:
  • 1 lb (0.5 kg) chicken livers
  • 2 tbsp (30 mL) butter
  • 1 pint grape tomatoes
  • 2 tbsp (30 mL) finely chopped garlic
  • 2 tbsp (30 mL) capers
  • 2 tsp (10 mL) dried leaf basil
  • 3 tbsp (45 mL) balsamic vinegar, preferable white
  • 1/4 cup (60 mL) coarsely chopped fresh basil
  1. Clean livers by separating into lobes, then trim of all fat and connective tissues. Cut large lobes in half.

  2. Melt butter in a large frying pan over medium heat. Add tomatoes and garlic. Saute, stirring often, until tomatoes start to soften a little, about 5 min. If garlic starts to brown, lower heat.

  3. Add livers and capers. Pour in about 2 tablespoon (30 mL) of liquid from the caper bottle. Sprinkle with basil. Stir gently until livers are done as you like, 5 to 7 min. Stir in the vinegar and serve over fresh spinach, rice or noodles. Sprinkle with fresh basil.

Nutrition Info

  • Amount
  • Calories 228
  • Protein 22 g
  • Fat 10 g
  • Saturated Fat 5 g
  • Carbohydrate 12 g
  • Fibre 2 g
  • Sugar 4 g
  • Cholesterol 513 mg
  • Sodium 495 mg
  • % Daily Value
  • Potassium 15
  • Calcium 4
  • Iron 74
  • Vitamin A 573
  • Vitamin C 72
  • Vitamin B6 33
  • Vitamin B12 978
  • Folate 272
  • Magnesium 16
  • Zinc 41

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