Ingredients

The following ingredients have 6 Servings
  • 1/2 cup vegetable oil, plus more as needed
  • 2 cups chopped yellow onion
  • 1 lb. chicken livers
  • 1 tsp. minced garlic
  • 3 hard-cooked eggs, peeled
  • Salt and freshly ground pepper, to taste
  • Matzo for serving

Instruction

  • In a large fry pan over medium-high heat, warm the 1/2 cup oil. Add the onion and sauté, stirring frequently, until lightly browned, 7 to 10 minutes. Transfer to a bowl and set aside.
  • If needed, add more oil to the pan, then add the chicken livers and cook, turning occasionally, until they are no longer pink, 3 to 5 minutes; do not overcook. Remove the pan from the heat and let cool for 10 minutes.
  • In a food processor, combine the onion, chicken livers, garlic and hard-cooked eggs and pulse until well chopped but not pureed. Transfer to a serving bowl and season with salt and pepper. Cover and refrigerate until ready to serve. Accompany with matzo. Serves 6.
  • Joey Altman, Chef and Host of Bay Café, KRON TV.