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–+ servings
Rumaki | Paleo appetizer from Recipe Renovator

Rumaki, re-imagined

5 from 1 vote
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 1 hour 21 minutes
Course Dinner, Lunch
Cuisine American
Servings 24 appetizers

Ingredients
  

  • 1 small jicama mine was 1 lb (425 g)
  • 0.25 pounds chicken livers from high-quality chickens (see notes)
  • 12 slices bacon (reduced-sodium, uncured) for migraine diet, use thinly sliced pork belly
  • 1 tbsp dark toasted sesame oil
  • 1 tbsp maple syrup
  • 1 tbsp rice wine vinegar (use white vinegar for migraine diet)
  • 1 tbsp chili pepper sauce
  • 1 tbsp smoked paprika (pimenton)
  • 1 tbsp ginger (fresh) grated or minced
  • 1 tbsp coconut aminos omit for migraine and low-sodium diets
  • 2 cloves garlic minced or pressed

Instructions
 

  • Clean chicken livers by rinsing thoroughly. Allow to drain. Cut away any connective tissue, fat, or pockets of dark blood. (I know, it's gross. Sorry.)
  • Cut chicken livers into 24 small pieces (they shrink when cooking). The most important thing is that they are reasonably uniform in size.
  • Peel jicama and slice into 1/2" slices. Use a small round cookie cutter or apple corer to cut 30 circles. If you do not have an appropriate cutter, make uniform squares.
  • Finely slice the remaining jicama to create a salad, or reserve for another use.
  • Cut bacon slices in half crosswise to give you 24 pieces.
  • Soak 24+ toothpicks for at least one hour before baking. (I put in extra just in case one breaks or if I counted wrong.)
  • Whisk remaining ingredients—sesame oil through garlic—in a bowl.
  • If desired, remove 2 spoonfuls of the marinade before adding the livers, and toss with the leftover jicama for a little side salad.
  • Add the jicama circles and chicken livers to bowl, stir to coat, and refrigerate for at least one hour, up to overnight.
  • Preheat oven to 375F/190C/gas mark 5. Place rack in middle of oven.
  • Line two rimmed baking sheets with foil. If you have cookie racks that will fit inside, set that on top. A broiler pan is also perfect for this.
  • Forty minutes before serving, craft the rumaki by placing one piece of liver on narrower end of one bacon slice. Top with one piece of jicama. Roll up as tightly as possible. Secure with a soaked toothpick. You may find your liver pieces are too large, so cut them in half. That's why it's good to have extra bacon and jicama on hand.
  • Bake rumaki for 30-40 minutes, turning every 15 minutes, until bacon is crispy. If you're not sure the liver is cooked, unwrap one to test. It should be just slightly pink inside.
  • Let cool a few minutes before serving.

Notes

Per piece:
  • 33 calories
  • 2 g fat
  • 1 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 18 g cholesterol
  • 60 mg sodium (46 mg without coconut aminos)
  • 23 mg potassium
  • 1 g carbohydrate
  • 0 g fiber
  • 1 g sugars
  • 2 g protein
  • 1 Weight Watchers Points Plus
Another use for leftover liver: sauté it in a pan with some garlic and sliced green onions. Use coconut oil or rendered bacon fat until cooked through, but still slightly pink inside. When sautéeing liver, I just keep cutting it open until I'm happy it seems cooked but not too dry.