Caramelized Onion and Silan Liver

Meat

Chicken livers seasoned with turmeric, cumin, ras el hanout and silan are added to a pan of onions that have cooked slowly in butter for almost an hour, then sweetened with more date syrup. The last ten minutes are over higher heat, stirring until the liquids reduce and the sauce thickens. Cut each liver into three pieces before seasoning so none of them are too thick, and drain them well after soaking.

Servings: 7 · Time: 90 min · Difficulty: Medium

★ 5.0 (6)

• 1000 Gram Chicken Liver
• 0.5 Teaspoon Salt
• 0.5 Teaspoon Black Pepper
• 2 Teaspoon Turmeric
• 1 Teaspoon Cumin
• 1 Teaspoon Ras el Hanout
• 2 Teaspoon Silan (Date Syrup)
• 2 Unit Large Onions
• 50 Gram Butter
• 5 Teaspoon Silan (Date Syrup)

1. Take about 1 kg of liver and cut each liver into 3 pieces to ensure they are not too thick.
2. Place the cut liver in water for 5 minutes.
3. Clean the liver thoroughly and drain as much water as possible.
4. Season the liver with a pinch of salt, a pinch of pepper, 2 teaspoons of turmeric, 1 teaspoon of cumin, 1 teaspoon of Ras el Hanout, and 2 teaspoons of silan.
5. Cut 2 large onions into long strips.
6. Melt 50 grams of butter in a pan over medium heat (approx. setting 5-5.5).
7. Add the sliced onions to the pan and stir occasionally. Cook for almost an hour until they are translucent and slightly golden.
8. Add about 5 tablespoons of silan to the caramelized onions and stir well to ensure the onions absorb it all.
9. Then add the seasoned liver to the pan with the caramelized onions.
10. Increase the heat to approximately setting 7 and fry for another 10 minutes to reduce all the liquids, stirring until the sauce thickens.

Tips

• This recipe is high in protein, mainly from the chicken liver.
• It is an excellent source of essential micronutrients, particularly iron, Vitamin A, and B vitamins, provided by the liver.
• The dish contains a notable amount of fat, derived from both the chicken liver and added butter.
• There's a significant sugar content, primarily from the date syrup (Silan) and the caramelization of onions.
• The fiber content is moderate, contributed by the onions.
• Be mindful of the high cholesterol content, typical for liver-based dishes.