This is the best chicken livers recipe you will ever make. It’s a one-pan meal idea that can be served on toast for breakfast or mashed potatoes for dinner!
Two reasons why I adore them so much, is because they’re highly nutritious, relatively budget-friendly and they’re so versatile. The other reason is that they’re ridiculously delicious and so easy to make!
Chicken livers are incredibly nutrient-dense and packed with protein and iron amongst other health benefits. They are one of the healthiest forms of animal protein around. Although robust in flavour, they are quite meaty, and complement surrounding flavours so deliciously without overpowering anything else.
When chicken livers are cooked properly, they become tender, buttery, and melt deliciously in your mouth. This is an easy-to-follow chicken liver recipe and I assure you that your family will love it too.
My boys never enjoyed it before but now when I make them, they are scraping the last bits off the pot.
Chicken livers is not considered red meat, despite their appearance. They are organ meat. Varying in sizes, they’re rich in Vitamin C, amino acids, folate, and iron.
The secret is to soak them in milk for a few hours before cooking. They are quite strong in flavour, hence soaking them in milk takes away the bitterness or metallic taste from it.
If you’ve tried to cook chicken livers before and found that they turned out too dry or a bit rubbery, I assure you, it’s worth trying again. My recipe is the perfect give-it-a-go-again idea!
My hubby loves when I make chicken livers and it makes deciding ‘what-to-cook’ so much easier when chicken livers are available.
This delicacy can quickly become your favourite comfort food too!
Definitely a weeknight favourite and a cinch to pull off even after a long day, while not skimping on flavour or texture.
I’m never not craving it and hope you love it just as much as I do!
Here’s what you’ll need:
Chicken Livers
Ingredients
- 2 tbs butter
- 2 tbs olive oil
- 1 onion (sliced)
- 3 garlic cloves (diced)
- 1 green chili (diced) (more if you want it spicier)
- 1 cup yellow bell pepper (sliced)
- 600g chicken livers (cleaned and trimmed of excess fat)
- 2 tbs chicken stock powder
- 1 tsp cracked black pepper
- 2 tbs Worcestershire sauce
- 1 tbs lemon juice or squeeze of half lemon
- 2 tsp Smoked paprika
- Salt to taste
- 1/2 cup heavy cream or full cream milk
- Dusting of thyme (rubbed between the palms of your hands)
Instructions
- Method:
- Heat butter and olive oil in a large skillet over medium heat.
- Sauté onions for 3 minutes or until translucent, then add garlic, chili and yellow peppers.
- Fry until garlic is fragrant.
- Add chicken livers.
- Sprinkle chicken stock powder, black pepper, salt and paprika.
- Sauté until chicken livers are browned, then add Worcestershire sauce, and lemon juice.
- Sauté for 2-3 minutes, stirring until all the flavours meld.
- It is important that the lemon juice melds with the other ingredients, or you may experience curdling when adding the milk or cream.
- Lower the heat, add milk or heavy cream and simmer for 5-10 minutes.
- Do not overcook the chicken livers.
- I usually test one by cutting it open and it should still be just slightly pink in the middle.
- Sprinkle a dusting of dried thyme.
- Serve with crusty bread or cheesy garlic sour dough toast.
