3 big white onions
2 lb. chicken livers
1 heaping Tbsp. Nyafat (mock chicken fat)
6 hard boiled eggs
In a large pan, sauté onions in Nyafat just until limp. Season with salt, pepper, garlic
powder and paprika.
Clean chicken livers, removing all signs of fat. Wash well, then drain. Add chicken livers
to large pan with onions. Over a large fire, cook both onions and liver for about 10
minutes. Be sure to turn over livers to cook thoroughly. If need be, simmer until liver is
no longer red inside.
In a food processor, process hard boiled eggs until fine. Set eggs aside in a big bowl for
mixing. Drain liver-onion mixture. Using your processor, process this mixture until there
are no lumps. It may be pastey in appearance. That will change after eggs are added. Add
processed liver to the processed eggs. Mix with a spoon. Season to taste.
Be careful to not over season as you will probably need to adjust the taste right before
serving. P.S. I always make this one day before serving just to make sure I can season it
perfectly with salt, pepper and some garlic powder. |
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