If you are like me, and don’t really care for the taste of liver, this spread will be the ticket for you. By adding cream cheese (or thick labneh, but cream cheese is best), pomegranate molasses and spices, you completely get rid of that “liver” taste. This spread lasts a few days in the fridge and makes a great snack!
I added some new spices I had not used in the past, like chipotle powder (hot) and I liked the result. Feel free to experiment, this recipe is versatile; as long as the onions are browned (first flavor profile), the rest is icing on the liver. The pomegranate molasses can be substituted for honey (a dark one would be best) or maple syrup or a touch of preserve ( jalapeño jelly for instance). Have fun and Sahtein!
Liver spreadJoumana Accad Mediterranean, Middle Eastern October 28, 2020 Poultry, Mezze/Appetizers, chicken, sandwich, spread, appetizer, liver, canapé,
Prep Time: 30 minutes
Cook Time: 30 minutes
1 lb chicken livers, cleaned
3/4 lb of onions, peeled and chopped
3 ounces (more, to taste) of cream cheese (about 1/2 pkg)
1/3 cup olive oil (as needed)
1 tsp garlic paste (garlic mashed with salt in a mortar)
1/2 tsp black pepper
2 Tbsp pomegranate molasses (can substitute honey or maple syrup)
1 or 2 sprigs of oregano (to make about one tablespoon of leaves)
3/4 cup white wine
1/2 tsp chipotle pepper powder (or chili powder) (optional)
1/2 tsp cumin (optional)
- First step is to brown the onions in some olive oil over medium heat; this takes a while, so while the onions are gently browning, you can clean-up the livers if needed (remove anything whitish or greenish on them), and prepare the other ingredients.
- Panfry the livers over the onions until they turn from a deep maroon color to a beige-grey color, flipping them around a few times; this should take about 5 minutes. Sprinkle the oregano, pomegranate molasses and spices over them and splash the white wine. Let the sauce reduce a few minutes, then stop the cooking.
- Purée the mixture in the food processor, adding the cream cheese, until the spread is smooth. Taste to adjust seasoning.
- Serve over toast or pita chips or with some baguette rounds.
This spread will keep for 5 days (covered) in the fridge and can be frozen.
I browned the onions the day before, so I did not add the livers to the onions until the livers were cooked. Its easier to cook the onions and liver in the same skillet.
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