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Ingredients
- 1/2 c. chicken broth
- 1/2 tsp cornstarch
- 1/4 tsp curry pwdr
- 1/8 tsp salt
- 1 dsh crushed red pepper
- 1 tsp vegetable oil
- 1/4 lb chicken livers rinsed trimmed quartered
- 1/4 c. onion minced
- 1/4 c. green bell pepper minced
- 1/4 c. red bell pepper minced
- 1 x clove garlic clove chopped
- 7 ounce Idaho potato baked
Directions
- In a small bowl, mix together chicken broth, cornstarch, curry pwdr, salt and red pepper. In a small non-stick skillet heat oil; add in livers, onion, peppers and garlic. Cook 3 to 5 min till livers are browned, but still slightly pink in the center and vegetables are tender. Stir cornstarch mix and add in to pan. Bring to boil and boil one minute, stirring constantly. EACH: 369 cal, 11g fat (26% cff)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 534g | |
| Calories 609 | |
| Calories from Fat 94 | 15% |
| Total Fat 10.55g | 13% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.2g | |
| Cholesterol 391mg | 130% |
| Sodium 604mg | 25% |
| Potassium 1672mg | 48% |
| Total Carbs 100.04g | 27% |
| Dietary Fiber 18.1g | 60% |
| Sugars 6.36g | 4% |
| Protein 29.92g | 48% |
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Reviews
April 22, 2010
This was excellent. Just multiplied the amounts for several people. Used Wondra instead of cornstarch. Delicious. Might want to add some salt and pepper.I've cooked/tasted this recipe!
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