Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-drenched island of Crete! This extraordinary "Omathies" bulgur dish is not just a recipe, but a delicious story of tradition, flavor, and unexpected combinations. Imagine tender chicken livers dancing with sweet currants, all nestled on a bed of perfectly cooked bulgur wheat, seasoned with a whisper of warm cinnamon. This isn't just another chicken recipe - it's a gastronomic adventure that will challenge everything you thought you knew about Mediterranean cooking.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Cretan
Serves: 4 servings
Ingredients
- 1 cup bulgur wheat
- 1 lb chicken livers, cleaned
- 1 onion, finely chopped
- 1/2 cup currants
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Rinse the bulgur wheat thoroughly under cold water and drain well.
- Heat olive oil in a large skillet over medium heat. Add finely chopped onions and sauté until translucent and soft, approximately 3-4 minutes.
- Clean chicken livers by removing any connective tissues and pat them dry with paper towels. Cut into bite-sized pieces.
- Increase skillet heat to medium-high and add chicken livers to the onions. Cook for 4-5 minutes, stirring occasionally, until livers are browned on the outside but still slightly pink inside.
- Sprinkle cinnamon, salt, and pepper over the livers and onions. Stir to distribute the spices evenly.
- Add currants to the skillet and cook for an additional 1-2 minutes to plump them slightly.
- In a separate pot, bring 2 cups of water to a boil. Add bulgur wheat, reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed and bulgur is tender.
- Combine the cooked bulgur with the chicken liver mixture, gently folding to integrate all ingredients.
- Transfer to a serving platter and garnish with freshly chopped parsley.
- Let the dish rest for 5 minutes before serving to allow flavors to meld together.
Tips
- Always clean chicken livers thoroughly, removing any connective tissues to ensure a smooth, tender texture.
- Pat chicken livers dry before cooking to achieve a beautiful golden-brown sear.
- Don't overcook the livers - they should be browned outside but still slightly pink inside to maintain their delicate texture.
- Use high-quality, extra virgin olive oil for authentic Cretan flavor.
- Let the dish rest for 5 minutes after cooking to allow the flavors to fully integrate and develop.
- Fresh parsley is key - chop it just before garnishing to maintain its vibrant color and fresh taste.
- If you're not a fan of chicken livers, you can substitute with ground chicken or lamb for a similar experience.
Nutrition Facts
Calories: 285kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
