Serves: 4
Total Calories: 625

1 pound chicken liver
Salt and freshly ground pepper to taste
3 tablespoons unbleached flour
5 tablespoons margarine safflower
6 green onions minced
1 or 2 clove garlic minced
1/3 green bell pepper small, thinly sliced
1 cup plain yogurt
3/4 teaspoon marjoram dried, crushed
3/4 teaspoon paprika
3 cups white rice cooked
2 tablespoons parsley minced fresh

Remove membrane from chicken livers and cut in half. Sprinkle with a mixture of salt, pepper, and 1 tablespoon flour. In a large skillet sauté livers in 2 tablespoons margarine over medium heat, turning to cook evenly remove from heat as soon as browned (livers toughen when cooked too long). Heat 1 tablespoon margarine in the same skillet add onions, garlic, and green pepper. Stir-fry until crisp-tender sprinkle 2 tablespoons flour over mixture and stir for 3 minutes. Add yogurt, marjoram, paprika, and a sprinkling of salt and pepper. Simmer 2 to 3 minutes. Return livers to skillet and heat through. Serve over rice mixed with parsley and remaining 2 tablespoons margarine.

Nutritional Facts:

Serves: 4
Total Calories: 625
Calories from Fat: 50

More Recipes from the Recipes For Healthy Living Cookbook:
Barbecue Brisket
Cantonese Meatballs
Cheese And Crab Pie
Chicken Livers Stroganoff
Chicken Scallopini
Chicken Stir-Fry With Vegetables
Egg And Cheese Lasagna
Ginger Chicken With Vegetables
Island Country-Style Ribs
Italian Sausage
Lamb Chops With Yogurt
Lamb Couscous
Lemon Chicken
Milk-Poached Fish
Oriental Chicken Patties
Pollock-Vegetable Dinner
Pork Steaks With Sesame Apples
Tamari Beef
Tiered Beef Cake
Tuna Tacos
Vegetable Stir-Fry
Vegetable-Cheese Pie
Venetian Liver With Onions