Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1332
Calories
82g
Protein
22g
Fat
194g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken Liver | 100g cooked | 165 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tart cooking apples, cored and cut into eight wedges
- 2 tablespoons butter or margarine, divided
- 1 pound whole chicken livers, cut in half
- 3/4 cup seasoned flour (flour, salt, and ground black pepper)
- 2 tablespoons dry red wine
- 4 sliced green onions
- 2 cups cooked rice (cooked in chicken broth)
- 1/4 cup seedless raisins
- 2 tablespoons sliced almonds, toasted
- =
Directions
1
Cook apple slices in 1 tablespoon butter until soft. Remove from pan and keep warm. Lightly dredge chicken livers in seasoned flour.
2
Melt remaining 1 tablespoon butter in pan in which apples were cooked. Saute livers for about 10 minutes. Add wine, apples and onions; cover and cook 5 minutes more to blend flavors.
3
Combine rice, raisins and almonds in saucepan; heat thoroughly. Toss lightly. Serve livers and apples with mounds of rice.
Recipe sourced from
fandom