Lebanese Chicken Liver
Serves: 2 servings
  • 400 g (14 oz) chicken livers, chopped
  • 5 tbsp olive oil
  • 1½ tsp salt
  • 1 tsp mint
  • 3-4 garlic cloves, crushed
  • Juice of 1 lemon
  • Chopped parsley to garnish
  1. Place your chicken liver inside a medium size bowl and add all the other ingredients except the lemon juice; mix well and let it marinate in the fridge for about 30 minutes.
  2. In a skillet, fry the marinated liver for about 10-15 minutes on medium-high heat. Make sure you don't overcook it, liver has to be soft and juicy but not pink.
  3. Stir in the lemon juice and continue to cook for 30 seconds, then serve.
Recipe by CookingGlory at http://www.cookingglory.com/recipes/meat-lovers/poultry/lebanese-chicken-liver/