Total Calories: 625
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.
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