chicken liver recipes

Spicy peri-peri chicken livers is the ultimate quick and easy meal or snack. Chicken livers are cheap and super nutritious. And they taste damn good.

Peri-peri chicken livers

butter

500 g (1lb) chicken livers (cleaned and trimmed)

garlic

peri-peri sauce

lemon

cream

salt & pepper

parsley (to serve)

bread (to serve)

In a very hot skillet/frying pan, melt the butter and fry the chicken livers until golden brown on both sides.

Add the garlic and peri-peri sauce and allow to fry for another minute until fragrant then add the lemon juice and cream.

Season with salt and pepper and allow to simmer for 5-7 minutes.

Serve with crusty bread.

Creamy smooth and delicate in flavor, this appetizer is one even liver haters will enjoy!

Creamy Tuscan Chicken Liver Pate Bruschetta With Fig Jam

Large Baguette Cut Into 3/4 Inch Slices

Fig Jam

Thyme Leaves

Tablespoons Unsalted Butter

Medium Onion, Chopped

Cloves Garlic, Minced

Sprigs

Large Anchovy Fillet

Tablespoon Drained Capers

Cup Vin Santo

Salt & Pepper

Cup Heavy Cream

In a skillet over medium heat, heat the...

In a skillet over medium heat, heat the butter until sizzling, then add the livers, and cook the liver until it is no longer pink, about 3 minutes.

Remove the liver to a plate.

Add the onion, garlic, thyme, and rosemary to...

Add the onion, garlic, thyme, and rosemary to the skillet, and cook, stirring often until the onions are very soft and just beginning to brown, about 5 minutes.

Add the anchovy, capers, salt and pepper to...

Add the anchovy, capers, salt and pepper to the skillet.

Return the liver to the pan and add...

Return the liver to the pan and add the Vin Santo.

Cook until the liquid has reduced by half,...

Cook until the liquid has reduced by half, then discard the herb sprigs, about 5 minutes.

Place the mixture in a food processor or...

Place the mixture in a food processor or blender along with the cream, and process until smooth.

Taste and adjust seasonings as needed.

Toast the baguette slices on both sides under...

Toast the baguette slices on both sides under a broiler then arrange on a platter.

Spread the pate generously on each toast slice,...

Spread the pate generously on each toast slice, then add a dab of the fig jam.

Sprinkle the tray with fresh thyme leaves and...

Sprinkle the tray with fresh thyme leaves and enjoy!

Simply seasoned, quickly cooked in olive oil, and topped with caramelized onions, sauteed chicken livers are a surprising delicacy.

Sauteed Chicken Livers

onion

olive oil

Diamond Crystal kosher salt

chicken livers

black pepper

Peel and slice the onion. Separate the slices into rings.

Pat the livers dry with paper towels, cut them in half, then trim and discard any visible fat or green parts. Wash your hands well after handling the raw livers.

Heat the olive oil over medium heat until it shimmers, about 2 minutes. Add the onions and sprinkle them with half the kosher salt. Saute the onions, stirring often, until golden brown, about 10 minutes.

Remove the onions to a plate and cover them to keep them warm, or place them in the oven on the &quot;keep warm&quot; setting.

Add the cleaned livers to the same skillet. Sprinkle them with the remaining kosher salt and 1/4 teaspoon of black pepper.

Cook the livers over medium heat until browned but slightly pink in the middle, about 3 minutes per side. (See notes).

Divide the cooked livers between plates, top them with the onions, and serve.

I have always loved chicken livers and onions. Like Jay, I sometimes add bacon, but my favorite is livers and onions cooked according to your recipe with a splash of cream sherry!

I was rearranging my freezer and found a container of chicken livers. I'm 72 years old and have never cooked livers before. With your recipe this will become one of our favorite meals. Had no idea it was so easy. Thank you so much.

I have loved liver all my life. This was a great simple recipe that did not disappoint!

This is the perfect way to cook them. It's one of my favorite foods, and I'll never get that prejudice against them - and so nutritious! Thanks.

Delicious. Came out perfect! Will definitely make them again

I’m old school, still like them dusted in flour, same spice mix, and/or making a little pan gravy or light brown roux for mashed potatoes.  I feel so healthy after eating a couple servings!  Do not, do not overcook, this is meant to be tasty, not those overcooked dreadful liver &amp; onions dishes that I wouldn’t feed my dog.  I do tend to soak longer in milk.

Awesome keto dish - fabulous with röst (hash browns) but that isn't so 'keto'.

This dish was so easy and delicious, basically foolproof, just don’t overcook the liver of course and mashed potatoes pair well with this! Thanks for the recipe!!

Following the recipe pretty much and it was great. Did it on a flat top grill instead of skillet

Thank you very much , it was simple , saved time , it was perfect for supper. I was hooping we can freeze them for at least a week.

https://content.jwplatform.com/videos/qvWee9KM.mp4

Quickly cooked in olive oil and topped with onions, sauteed chicken livers are a surprising delicacy.

Sauteed chicken livers

Chopped liver, the Jewish version of chicken liver pâté, may not be as refined, but it&#39;s wonderfully flavorful and easy to make in your food processor.  

Grandma's Chopped Liver

eggs

olive oil (extra-virgin, divided; or chicken fat)

onion (finely chopped; 8 ounces)

Place the chicken livers on paper towels to drain. Place the eggs in your food processor bowl.

Heat 2 tablespoons of the olive oil over medium-high heat in a large 12-inch skillet. Add the chopped onion and fry until golden, stirring occasionally, for about 5 minutes.

Add the garlic and cook for a few more seconds, just until no longer raw.

Using a spatula, transfer the skillet contents, including any remaining oil, to the food processor.

Add 2 more tablespoons of oil to the skillet. Add the chicken livers and cook them over medium heat (not higher, or they could burst) until brown on the outside and barely pink on the inside, about 3 minutes per side. Overcooked livers are dry and grainy (see notes below).

Use the spatula to transfer the skillet contents, including the livers, the oil, and any tasty bits left on the bottom of the skillet, to the food processor.

Add the salt and pepper. Process briefly, about 30 seconds, stopping once to scrape the sides and bottom with a spatula. You don&#39;t want the mixture to be as smooth as a liver pate. It should have a bit more texture.

Transfer the mixture to a serving dish. Cover and refrigerate it for at least two hours, allowing the flavors to meld. Don’t eat it while it&#39;s still warm! It won&#39;t be very good. It needs time to develop its deep flavor. Its flavor and texture greatly improve after a rest in the fridge.

Yeah ...this is a nice chopped liver recipe. It's a hit with the liver lovers in my family. I will make it again and recommend you try it! 

Thank you for sharing Vered!
BobB

I grew up in areas with heavy Jewish influences, but have never cooked for myself any of the dishes I enjoyed - until this recipe! After living in southern Africa for years I am feeling nostalgic for the offerings of a good U.S. Jewish delicatessen. Thank you for this recipe with its clear directions, which produced sumptuous results.

Great recipe. Just like Oma used to make.

I love chopped chicken liver and this recipe is way easy and delicious. I added a little more hand chopped hardboiled egg and a little red onion after it all came out of the processor. Really nice!!

I love chopped liver, and this is a great simple recipe. Just one quibble, you say it does not taste good when just made; the first thing I do when it comes out of the processor is a big serve on good bread. Chag Sameach Pesach.

Thank you great help. By the way, I chopped the livers by hand

Just what I had been hoping for. Wonderful!!!

This came out great. My food processor was a bit too efficient, so it was smoother than I want. I suggest using the pulse setting for a bit more control.

This recipe reminded me of my childhood. Absolutely perfect!

https://content.jwplatform.com/videos/mrVMmwfS.mp4

This unique chopped liver recipe is made with extra-virgin olive oil instead of chicken fat.

Top 4 chicken liver recipes recipes from across the web

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Top Tags

Peri-peri chicken livers

Creamy Tuscan Chicken Liver Pate Br...

Sauteed Chicken Livers

Grandma's Chopped Liver

Top 4 chicken liver recipes recipes from across the web

The most viewed chicken liver recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peri-peri chicken livers

Creamy Tuscan Chicken Liver Pate Br...

Sauteed Chicken Livers

Grandma's Chopped Liver

The most viewed chicken liver recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine