My posts will likely be hit or miss well into the next month. My anemia is quite overwhelming at times, and I spend a lot of time watching Law & Order, drifting in and out of consciousness. (This I know to be true: much as I love you Chris Noth, Vincent D'onofrio is simply amazing, with his updated Columbo act.) My GYN doctor informed me that a hysterectomy looms in the near future. I'll have to be transfused for that, because my hemoglobin is so low. So, my time is now spent trying to eat iron rich foods, along with my odious iron supplements. Naturally, if you're thinking of eating food packed with iron, liver is right at the top of the list. I hated it as a kid, and my mom never forced me to eat it, after I threw up her (by all accounts) wonderful liver and onions.
I'm still not crazy about it, but decided to make some chopped chicken liver. It was easy and fast to make, and was a major part of my diet for the last two days. For a liver hater, I found it.....sort of good. Liver lovers might enjoy it a great deal more than me. As I ate this, on matzo of course, I thought of my sister. She loved chicken livers, and would have made little noises of pleasure as she gobbled it down.
OK, I'm sure one of the Law & Order franchises is on right now.
Chopped Chicken Livers
1/2 cup vegetable oil, plus more as needed
2 cups chopped yellow onion
1 lb. chicken livers
1 tsp. minced garlic
3 hard-cooked eggs, peeled
Salt and freshly ground pepper, to taste
Matzo for serving
In a large fry pan over medium-high heat, warm the 1/2 cup oil. Add the onion and sauté, stirring frequently, until lightly browned, 7 to 10 minutes. Transfer to a bowl and set aside.
If needed, add more oil to the pan, then add the chicken livers and cook, turning occasionally, until they are no longer pink, 3 to 5 minutes; do not overcook. Remove the pan from the heat and let cool for 10 minutes.
In a food processor, combine the onion, chicken livers, garlic and hard-cooked eggs and pulse until well chopped but not pureed. Transfer to a serving bowl and season with salt and pepper. Cover and refrigerate until ready to serve. Accompany with matzo. Serves 6.