# Jerusalem-Style Chicken Livers with Romano Beans, Tomato-Parsley Salad, Tahini and Harissa > Deeply browned, warmly spiced chicken livers meet sweet onions, tangy kraut and cool lemon tahini. Romano beans with toasted pine nuts and a parsley-heavy tomato salad keep this late-summer dinner bright, with harissa at the table for as much heat as you like. - URL: https://www.chezjk.com/recipes/chicken-liver-jerusalem-mixed-grill-style-with-romano-beans-pine-nuts-kraut-toma - Author: Jonathan Katzman - Cooked and photographed: 2023-08-13 - Recipe updated: 2026-10-23 - Serves: 1 serving - Tags: gluten-free ![Jerusalem-Style Chicken Livers with Romano Beans, Tomato-Parsley Salad, Tahini and Harissa](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Ff7c710c5b0b0175d.jpg) ## Jerusalem-Style Chicken Livers and Onions Browned onions bring sweetness to the mineral-rich livers, while cumin, turmeric and black pepper give them the warm spice profile of Jerusalem mixed grill. Drying the livers thoroughly allows a crust to form without a flour coating. ### Ingredients - 6 oz chicken livers - 1/2 medium yellow onion, thinly sliced - 1 tbsp ghee, divided - 1/2 tsp ground cumin - 1/4 tsp ground coriander - 1/8 tsp ground turmeric - 1/4 tsp kosher salt, plus more to taste - 1/8 tsp freshly ground black pepper ### Instructions 1. Trim connective tissue and any green-stained areas from the livers. Separate into large, similarly sized lobes and pat very dry; do not rinse. 2. Heat half the ghee in a skillet over medium heat. Add the onion and a pinch of the salt; cook for 8–10 minutes, stirring occasionally, until soft and golden at the edges. Transfer to a bowl. 3. Combine the cumin, coriander, turmeric, remaining salt and pepper. Toss with the livers immediately before cooking. 4. Add the remaining ghee to the skillet over medium-high heat. Lay in the livers with space between them and sear undisturbed for about 2 minutes, until deeply browned underneath. Turn and cook for another 2 minutes, reducing the heat if the spices begin to scorch. 5. Return the onions, lower the heat to medium-low and cook, turning gently, until the thickest liver reaches 165°F on an instant-read thermometer inserted sideways into its center. This may take another 1–3 minutes depending on thickness. Serve promptly. ### Notes - Use temperature rather than interior color to judge doneness; chicken livers should reach 165°F. - A splatter screen is useful, but avoid covering tightly, which traps steam and softens the crust. ## Romano Beans with Toasted Pine Nuts Brief blanching keeps the broad beans green and tender, while a hot skillet adds browned edges. Pine nuts give richness and crunch without burying the beans. ### Ingredients - 5 oz Romano beans, trimmed and cut diagonally into 1½-inch pieces - 1 1/2 tbsp pine nuts - 1 tsp ghee - 1 small shallot, finely chopped - 1 small clove garlic, finely chopped - 1/4 tsp nigella seeds, optional - 1 tsp lemon juice - 1 tbsp roughly chopped flat-leaf parsley - to taste kosher salt and freshly ground black pepper ### Instructions 1. Bring a small saucepan of salted water to a boil. Cook the beans for 3–5 minutes, until bright green and just tender with a little bite. Drain, briefly cool under cold water and dry well. 2. Toast the pine nuts in a dry skillet over medium-low heat for 2–3 minutes, shaking frequently, until golden. Transfer to a plate. 3. Add the ghee to the skillet over medium heat. Cook the shallot for 2 minutes, then add the beans and increase the heat to medium-high. Cook for 2–3 minutes, tossing occasionally, until some edges brown. 4. Add the garlic and optional nigella seeds for the final 30 seconds. Remove from the heat and toss with the pine nuts, lemon juice and parsley. Season with salt and pepper. ### Notes - Older or thicker Romano beans may need a longer blanch; aim for a tender pod rather than a raw, squeaky texture. ## Tomato and Parsley Salad Ripe tomatoes and generous parsley provide a juicy, herbal counterpoint to the livers. A restrained lemon dressing keeps the salad fresh rather than watery. ### Ingredients - 1 medium ripe summer tomato, cut into bite-size chunks - 1/2 cup loosely packed flat-leaf parsley leaves and tender stems - 1 tsp extra-virgin olive oil - 1 tsp lemon juice - to taste kosher salt and freshly ground black pepper ### Instructions 1. Leave small parsley leaves whole and roughly tear larger ones; thinly slice any tender stems. 2. Just before serving, toss the tomato and parsley with the olive oil, lemon juice, salt and pepper. Serve in a separate small bowl. ## Lemon-Garlic Tahini Sauce Lemon and cold water loosen tahini into a creamy sauce that balances the spice and richness of the livers. A little raw garlic adds bite without overwhelming the plate. ### Ingredients - 1 1/2 tbsp well-stirred tahini - 2 tsp lemon juice - 1/4 small clove garlic, finely grated - 1–2 tbsp cold water, as needed - to taste kosher salt ### Instructions 1. Stir the tahini, lemon juice, garlic and a pinch of salt together. The mixture will initially thicken. 2. Whisk in cold water a teaspoon at a time until smooth, pale and spoonable. Taste and adjust the salt or lemon. ### Notes - If the sauce thickens while standing, loosen it with a little more cold water. ## Sauerkraut Cold, crunchy sauerkraut supplies the sharp fermented contrast usually provided by pickles alongside a mixed grill. ### Ingredients - 1/4 cup plain gluten-free sauerkraut ### Instructions 1. Drain off excess brine without squeezing the cabbage dry. Serve cool in a small mound beside the livers. ## Harissas for the Table Concentrated chile pastes let each bite move between warm spice, heat and creamy tahini without masking the livers. ### Ingredients - 1–2 tsp Zwita harissa, one or two varieties, confirmed gluten-free ### Instructions 1. Spoon the harissa varieties into separate small dishes, or serve directly from their jars with clean spoons. Add in small amounts alongside the tahini. ## Overall Timing / Workflow Prepare the cold accompaniments first and cook the livers last so they reach the table hot without prolonged holding. ### Instructions 1. 0:00 — Put the bean water on to boil. Trim and dry the beans, slice the onion and shallot, and prepare the salad ingredients. 2. 0:05 — Blanch and drain the beans. Toast the pine nuts, then start the onions for the livers in a separate skillet. 3. 0:10 — Make the tahini sauce and portion the sauerkraut and harissas. Trim and dry the livers, then wash your hands and sanitize the work surface. 4. 0:18 — Remove the softened onions and sear the livers. While they cook, finish the beans in their skillet. 5. 0:25–0:35 — Check that the livers have reached 165°F, dress the tomato salad and plate everything immediately. ## Plating Keeping the hot components, cool kraut and sauces distinct preserves their contrasting temperatures and textures. ### Instructions 1. Arrange the livers and onions along one side of a warm plate, with the Romano beans and pine nuts alongside. 2. Set the sauerkraut beside, rather than over, the hot livers. Serve the tomato-parsley salad in its own bowl. 3. Bring the tahini and harissas to the table separately for dipping and spooning over individual bites. ## Leftover Path Separate storage protects the crisp vegetables and keeps the strong fermented and chile flavors from overwhelming the other components. ### Instructions 1. Refrigerate any leftover livers and beans in separate covered containers within 2 hours. Keep the tahini, kraut and harissas separate. 2. Use the livers within 1–2 days for best texture. Slice and reheat gently in a covered skillet with a teaspoon of water until they reach 165°F; avoid prolonged cooking. 3. Eat leftover beans cool or briefly rewarmed, dressed with a little tahini. Eat dressed tomato salad by the next day, draining excess liquid first. 4. Refrigerate homemade tahini sauce for up to 4 days; stir and loosen with water before serving. Store kraut and harissa according to their labels. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.