Ingredients
Chicken Livers
- 1 pound pasture-raised chicken liver
- 1 tablespoon grass-fed ghee
- 8 garlic cloves, minced
- 1 tablespoon chopped serrano pepper or jalapeño
- 1 cup cilantro leaves, finely chopped
- ½ teaspoon salt
- ½ tablespoon freshly ground black pepper
Harissa
- 1 teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ¼ teaspoon caraway seeds
- ½ teaspoon smoked paprika
- 2 teaspoons apple cider vinegar
- 1 tablespoon tomato paste
- 3 garlic cloves, minced
- ⅓ cup filtered water
Egg Wash and Garnish
- 1 pasture-raised egg
- 1 tablespoon white sesame seeds
- 1 teaspoon sea salt, divide
Optional Serving
Method
Step 1
Begin cleaning the livers: pat dry with a kitchen towel, trim and discard any visible fat, green parts, or membrane. Set aside.
Step 2
Add dry chiles to a small bowl and soak them in hot water for at least 10 minutes.
Step 3
Add ghee to a large pan over medium heat. Add chicken liver and cook for about 5 minutes, flipping halfway through. Then add 5 minced garlic cloves and chopped serrano pepper and cook for another minute. Remove from heat and add chopped cilantro leaves, pepper, and ½ teaspoon salt. Stir and set aside to cool.
Step 4
Meanwhile, make the harissa. Toast the cumin, coriander, and caraway seeds in a small skillet for about 2 minutes on medium heat until fragrant, then transfer to a mortar and pestle or a coffee grinder and grind well.
Step 5
Use gloves to remove stems and clean the seeds from the chiles. Add to a food processor along with the ground spices, remaining ½ teaspoon salt, apple cider vinegar, tomato paste, and the rest of the minced garlic cloves. Turn on the food processor and slowly pour in the water. Scrape the sides and continue until a paste-like texture is achieved. You should get about ¾ cup of harissa.
Step 6
When chicken livers have cooled, use a sharp knife to chop into small bite-sized pieces. Add these to a bowl and mix with 3 tablespoons of the harissa paste. You can save the rest of the paste in a glass jar in the fridge for 1 week, or 1 month in the freezer.
Step 7
Preheat the oven to 400°F. Soak the rice paper wrappers in water for 30 seconds or until soft, then remove from water and place on a nonstick surface. Add 1 ½ tablespoons of chopped liver, tuck sides, and roll into a cigar shape. Brush with egg wash prior to baking.
Step 8
Place on a parchment paper-lined baking sheet and bake for 30 minutes until crispy.Garnish with white sesame seeds and finish with sea salt to taste. Serve with optional tahini and/or lettuce cups.
Nutritional analysis (per serving):
Nutritional analysis (per serving): Calories: 515, Total Fat: 14g, Saturated Fat: 5g, Cholesterol: 693mg, Fiber: 1g, Protein: 34g, Carbohydrates: 61g, Sodium: 1236 mg, Sugars: 3g, Net Carbs: 60g
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