This recipe for griddled chicken thighs with chicken livers and hearts comes from Mike Solomonov and Steven Cook, the Philadelphia restaurateurs whose cookbook, “Israeli Soul,” is an invaluable guide to making Israel’s most beloved street foods and restaurant dishes at home. But you don't need to make it with the livers and hearts. “I like a little funk in there,” Solomonov told me, “but I get it if you don’t like that, if it freaks you out.” So omit the offal if you want. “The dish is as much about the spicing, anyway,” Solomonov said. Serve the meat mounded onto a drift of hummus, as you might spoon a thick ragù on top of polenta, or alone beside a salad. Solomonov likes it as a sandwich. “Eat mixed grill in a pita,” he said. “Eat it with some onion and tehina and a pickle, and it’s so satisfying. It’s a taste of Jerusalem at the end of the night.” Featured in: A Taste Of Jerusalem.
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|Serving Size: 1 recipe (1241g)|
|Recipe Makes: 1|
|Calories from Fat: 530 (35%)|
|Amt Per Serving||% DV|
|Total Fat 58.9g||78 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 941.2mg||290 %|
|Sodium 989.2mg||34 %|
|Potassium 2850.9mg||75 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 9.1g|
|Protein 225g||321 %|
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Calories per serving: 1529
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