Simple Pan Fried Chicken Livers With Onions And Seasonal Veg

I’m a big fan of chicken livers, but I know not everyone is. So, in the interest of trying to convert as many people as possible, I’ve come up with a super simple and delicious way to prepare them that even the non-believers might enjoy. The key is in the caramelised onions – they add a deep, complex sweetness that balances out the slight bitterness of the liver. Give it a try! You might be surprised at how much you like them. 🙂

Recipe for chicken livers

Chicken livers are simple to make and taste great. Plus, you can get a good amount of protein without spending a lot of money. These types of livers are very affordable, so if you are on a tight budget and want to buy protein, this is the product for you. What I found interesting is that if you buy them from the freezer section of the supermarket, they are even cheaper!

How many calories are in chicken livers, and are they healthy?

This recipe makes about 4 portions, and each portion is approximately about 286 calories and that’s including the oil, spices and vegetables. Yes, chicken livers are healthy. They are a good source of protein, very low in fat and contain many vitamins and minerals that are essential for good health.

Do you need to wash chicken livers before cooking?

It is not necessary to wash chicken livers before cooking them. However, rinsing them under cold water can help to remove any blood or impurities. Cut away any connective tissue and trim off any fat. If you do choose to wash them, be sure to pat them dry with a paper towel before proceeding with your recipe.

What to serve with chicken livers

Chicken livers can be served with a variety of sides. Mashed potatoes, rice, quinoa, chips and steamed vegetables are all excellent options. Chicken livers are quite filling, so I tend just to have them with vegetables.

How do you cook chicken livers, so they are not tough?

If you find that chicken livers are often tough or chewy, there are a few things you can do to help prevent this. First, make sure that you are not overcooking them. Chicken livers should only be cooked until they are firm to the touch and no longer pink in the centre.

Secondly, it is important to cut away any connective tissue or fat before cooking. This will help to ensure that the livers are not tough or chewy. Finally, be sure to pat them dry with a paper towel before cooking. This will help to remove any moisture that could make them tough.

Ingredients

• 1 tsp Cumin
• 1 tsp Black Pepper
• 1 tsp Smoked Paprika
• 1 tsp Ground Ginger
• 3 tbsp Tomato Puree
• 150 ml Hot Water
• 2 Cloves of Garlic (Chopped or crushed)
• 1 Courgette (Chopped)
• 1 Red Pepper (Chopped)
• 100 g Peas
• 2 tbsp Vegetable Oil
• 1 Stock Cube
• 1 tbsp Balsamic Vinegar (optional)

How to make pan-fried chicken livers

• Add oil to a frying pan on medium heat. Add the onions and black pepper and fry for about 10 minutes until nice and soft. Add the cumin and mix through.
• Add the chicken livers and fry for 5 minutes. Add the paprika, ginger, tomato puree, balsamic vinegar and garlic and mix through. Add the water to loosen.
• Add the courgettes and red peppers, then cover with the lid and simmer for 20 minutes. Serve on its own or with mashed potato.