israeli

Spiced Chicken Liver and Mushroom Ptitim Skillet

Name: Spiced Chicken Liver and Mushroom Ptitim Skillet
Yield: 1 serving
Cuisine: israeli
Ingredients: 180 g chicken livers; 70 g ptitim (israeli couscous), dry; 180 g mushrooms, sliced; 80 g onion, sliced; 10 g olive oil; 6 g garlic, minced; 15 g lemon juice; 12 g fresh parsley, chopped; 2 g ground cumin; 2 g sweet paprika; 2 g salt; 1 g black pepper

This dish pairs chicken livers with ptitim, dry, mushrooms, sliced and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

75 g Carbohydrates

21 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g chicken livers 214 kcal
70g ptitim (israeli couscous), dry 259 kcal
180g mushrooms, sliced 40 kcal
80g onion, sliced 32 kcal
10g olive oil 88 kcal
6g garlic, minced 9 kcal
15g lemon juice 5 kcal
12g fresh parsley, chopped 4 kcal
1 tsp (2g) ground cumin 8 kcal
1 tsp (2g) sweet paprika 6 kcal
2g salt 0 kcal
0.5 tsp (1g) black pepper 3 kcal

Cooking instructions

ptitim (israeli couscous)salt
Boil water with a pinch of salt. Cook ptitim until tender, 8-10 minutes; drain.
chicken liversground cuminsweet paprikasaltblack pepper
Pat chicken livers dry and trim any connective tissue. Season with cumin, paprika, salt, and black pepper.
chicken liversolive oil
Heat olive oil in a skillet over medium-high heat. Sear livers 2-3 minutes per side until browned and just cooked; transfer to a plate.
mushroomsonion
In the same skillet, add onion and mushrooms; cook 6-8 minutes until browned and moisture evaporates.
chicken liversgarlic
Add garlic and cook 30 seconds. Return livers to the pan and toss to combine.
ptitim (israeli couscous)lemon juicefresh parsley
Add cooked ptitim and a splash of water; toss 1-2 minutes until glossy. Finish with lemon juice and parsley and serve hot.