chicken liver appetizers

Name: Chicken Liver Appetizers
Prep time: 5 min
Cook time: 15 min
Yield: 12
Cuisine: French
Ingredients: 3 tablespoon(s) olive oil; 1 large sprig rosemary, leaves removed from stem; 1 teaspoon(s) chopped rosemary; 3 clove(s) garlic very thinly sliced (garlic chips); 1/2 cup(s) finely minced red onion; 3 clove(s) garlic, minced; 1/2 teaspoon(s) coarse kosher salt; 1/4 teaspoon(s) fresh ground black pepper; 1/2 teaspoon(s) new regine spice blend **or chinese 5 spice powder; 8 ounce(s) chicken livers, cut into small pieces; 1/4 cup(s) madeira; 1/4 cup(s) chopped parsley; 12 - baguette slices, toasted or party rye slices; ## NEW REGINE SPICE BLEND;; 3 tablespoon(s) coriander seed; 2 - pieces star anise; 1 tablespoon(s) fennel seed; 2 teaspoon(s) mustard seeds; 1 teaspoon(s) each or cumin seeds, ginger powder, black peppercorns, and white peppercorns; 1 stick(s) cinnamon broken in 1/2; 1/2 teaspoon(s) whole mace

(2 RATINGS)

67 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Oct 11, 2012

The holidays are a perfect time to serve this delicious French recipe. These are great appetizers , a pre-dinner starter to serve with cocktails, sherry or white wine. These are tasty little bites by Chef Daniel Orr .... If you like liver you will love this recipe-- if you have never tried chicken liver you are going to like it after this! A great European recipe!

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Recipe from an Indian Pub and Chef Daniel Orr

prep time 5 Min

cook time 15 Min

method Stir-Fry

yield 12 servings -1 each

Ingredients

3 tablespoons olive oil
1 large sprig rosemary, leaves removed from stem
1 teaspoon chopped rosemary
3 cloves garlic very thinly sliced (garlic chips)
1/2 cup finely minced red onion
3 cloves garlic, minced
1/2 teaspoon coarse kosher salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon new regine spice blend **or chinese 5 spice powder
8 ounces chicken livers, cut into small pieces
1/4 cup madeira
1/4 cup chopped parsley
12 - baguette slices, toasted or party rye slices
NEW REGINE SPICE BLEND;
3 tablespoons coriander seed
2 - pieces star anise
1 tablespoon fennel seed
2 teaspoons mustard seeds
1 teaspoon each or cumin seeds, ginger powder, black peppercorns, and white peppercorns
1 stick cinnamon broken in 1/2
1/2 teaspoon whole mace

How To Make chicken liver appetizers

Step 1

Line a plate with paper towels to drain rosemary and garlic chips and set aside. --- Heat oil in medium skillet over medium-high heat. Add rosemary leaves, sauté until crisp, about 30 seconds. Using slotted spoon, transfer sautéed rosemary to paper towels.

Step 2

Quickly add garlic slices and cook until just golden and crisp. DO NOT over-cook or they may become bitter. Add to plate with rosemary. --- Quickly add the red onion to same skillet sauté until golden, about 3 minutes. Sprinkle in the salt,pepper and spice powder.
Step 3

Add the minced garlic. liver and 1 teaspoon chopped rosemary( not form the sautéed). Cook until liver starts to color then turn. Continue cooking and turning until all sides are lightly browned, about 3 minutes.
Step 4

Deglaze with Madeira, and cook until wine has evaporated, about 2 minutes. Add chopped parsley and toss. Taste and season as needed. Spoon onto toasted baguette slices and sprinkle with crispy garlic and rosemary to garnish.
Step 5

Note: I like to add finely diced bacon in with the chicken liver and cook together until both are done.
Step 6

New Regime Spice Blend:** Grind all in spice grinder. Store in an airtight container in a cool, dark place.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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