Lebanese Chicken Livers

This recipe was inspired by a tiny Lebanese diner in Mayfair that I used to frequent on business trips to London.  So simple, but so flavorful.  Even if you think you don't like chicken livers, give it a try.  This concoction may just make a believer out of you!

Lebanese Chicken Livers and Basmati Rice

1 lb. of chicken livers

1 tsp of minced garlic

2 TSPs of olive oil

salt and pepper

juice from 1/2 lemon

fresh chopped parsley

Directions for the Chicken Livers:

Combine the first four ingredients, cover and let marinate in the refrigerator for 1-2 hours.

When ready to cook, take skillet, heat to medium high, add the chicken livers, cooking on each side for about 5-7 minutes or until browned.  Add the lemon juice and parsley, turn down and cook for another 5-7 minutes.  Finish with more fresh parsley on top and serve with basmati rice.

Basmati Rice

1 cup of basmati rice

2 cups of water

1/2 tsp of salt

1/2 tsp of clarified butter (ghee)

Directions for the rice:

Add the water to a saucepan, add the rice and salt, bring to a boil.  Add the butter, cover tightly and reduce the heat to simmer for about 15-20 minutes.  Stir occasionally.

Combine the first four ingredients, cover and let marinate in the refrigerator for 1-2 hours.

When ready to cook, take skillet, heat to medium high, add the chicken livers, cooking on each side for about 5-7 minutes or until browned.  Add the lemon juice and parsley, turn down and cook for another 5-7 minutes.  Finish with more fresh parsley on top and serve with basmati rice.