Rosemary Chicken and Chicken Liver Brochettes on Sa

Name: Rosemary Chicken and Chicken Liver Brochettes on Sauteed Rapini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 12 large rosemary branches; Juice of 2 large lemons; 7 tablespoons virgin or extra virgin olive oil; 2 teaspoons finely chopped fresh rosemary; 2 teaspoons finely chopped garlic; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 pound chicken livers, halved, membranes removed; 6 ounces thinly sliced pancetta, prosciutto, or bacon; 4 whole chicken breasts, skinned, boned, and cut into 2-inch pieces; 2 pounds rapini, large stems trimmed; 4 garlic cloves, halved; 2 tablespoons pine nuts; 1/4 teaspoon crushed red pepper flakes

Servings: persons

8 to 12 large rosemary branches
Juice of 2 large lemons
7 tablespoons virgin or extra virgin olive oil
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound chicken livers, halved, membranes removed
6 ounces thinly sliced pancetta, prosciutto, or bacon
4 whole chicken breasts, skinned, boned, and cut into 2-inch pieces
2 pounds rapini, large stems trimmed
4 garlic cloves, halved
2 tablespoons pine nuts
1/4 teaspoon crushed red pepper flakes

1
To make skewers, closely trim the leaves of the rosemary branches to about 1/4 inch.
2
Leave about 2 inches at the uncut end of the branches untrimmed.
3
Soak the skewers in a pan of water large enough to accommodate the branches for about 20 minutes before using.
4
In a small bowl, combine the lemon juice, 4 tablespoons of the oil, fresh rosemary, chopped garlic, salt, and pepper.
5
Set aside.
6
Wrap the chicken livers completely in the pancetta.
7
Alternately thread the livers and chicken pieces onto the rosemary skewers.
8
Brush with half the marinade or pour half the marinade into a long dish and marinate the brochettes at room temperature for 1/2 hour before grilling.
9
Place on a lightly oiled grill and cook, covered, over hot or medium-hot coals for 10 to 12 minutes, or, uncovered, about 15 minutes, turning and basting frequently with the remaining marinade until the livers are evenly browned, firm, and slightly pink inside when cut and until the chicken is no longer pink inside.
10
Remove from the grill and keep warm.
11
Meanwhile, wash the rapini, but do not dry it completely.
12
Cut into 1-inch pieces.
13
Heat the remaining oil in a large skillet over medium heat.
14
Add the garlic cloves and saute for 1 minute, then add the rapini, pine nuts, and pepper flakes.
15
(This might have to be done in 2 batches.)
16
Cook for 3 to 4 minutes, or until the rapini is tender and wilted, stirring frequently.
17
Season with salt and pepper.
18
Divide the rapini among 4 plates.
19
Arrange 2 or 3 skewers on top and serve immediately.

1283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 to 12 large rosemary branches, Juice of 2 large lemons, 7 tablespoons virgin or extra virgin olive oil, 2 teaspoons finely chopped fresh rosemary, and more.

Yes, Rosemary Chicken and Chicken Liver Brochettes on Sauteed Rapini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Chicken and Chicken Liver Brochettes on Sauteed Rapini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions