Pan Fried Chicken Livers are great to boost your iron levels.
Is our ability to handle our finances indicative of how we conduct our lives? And can we be expected to handle our finances positively when so many countries are in debt or facing bankruptcy? The bottom line has to be spend what you earn! If we all did this, we could encourage business to do the same. And if business did the same, they in turn could encourage the country to follow suit. We would live in a debt free society. Granted, most of us need to finance cars and houses and this will keep the banks happy, but we should not be financing our groceries!
Today’s inspirational recipe from Lavender and Lime ♥ Pan Fried Chicken Livers ♥ #LavenderAndLime Share on X
As part of living as frugally as I can, I buy my chicken and chicken livers from a local farm. The chickens are free range and I get what I need fresh. The cost of a chicken meal in our house averages at R10 (€1) a head for the chicken and these pan fried chicken livers come in cheaper than that. This is one of the many things I do to manage my money so that my expenses each month are below my ever changing income.
Do you have any frugal tips to help manage your money?
Pan Fried Chicken Livers
Ingredients
- 15 mls olive oil
- 1 onion, cut in half and thinly sliced
- 2 cloves garlic, finely chopped
- 1 chilli, seeded and finely chopped
- salt and freshly ground black pepper to season
- 100 g baby tomatoes, cut in half
- 15 mls tomato paste
- 2.5 mls fructose
- 100 mls water
- 100 g button mushrooms, quartered
- 10 g butter
- 500 g trimmed chicken livers (pat dry before cooking)
- 15 mls Brandy (optional)
- 30 mls crème fraîche
- 1 small flat leaf parsley or coriander, roughly chopped
Method
- Heat the oil in a frying pan over a medium heat
- Sauté the onion until soft
- Add the garlic and the chilli and cook for 2 minutes
- Season and add the tomatoes, tomato paste, fructose and water
- Cook over a low heat until the liquid has reduced by half
- Add the mushrooms and cook until they have taken on some colour
- Remove and set aside
- Heat the butter of a medium – high heat
- Put half the chicken livers into the pan and seal
- Turn and season and seal the other side
- Turn and season and cook slightly – you don’t want to see any blood leaking out but you want them still pink
- Remove and set aside and do the same with the other half of the livers
- Return the livers to the pan
- Warm the Brandy if you are using it and flambé over the livers
- Add the onions and crème fraîche
- Stir until completely mixed and add the parsley or coriander and serve
Click on the links for conversions and notes.
Nutritional Analysis
Good points
- Low in sodium
- Very high in iron; niacin; pantothenic acid; riboflavin; selenium; vitamin A; vitamin B6 and B12
- High in vitamin C; phosphorus
Bad points
- Very high in cholesterol
Dave and I are away in the UK and we will be back at work on the 8th of May. I will start replying to blog comments then. You can read our daily diary of our trip by clicking here.
What I blogged:
- one year ago – A Place In Thyme
No…I don’t have any tips but I have a good sense. Nice meal, I haven’t had any chicken liver for ever, last time made by my mom…:) ela
It is always a nice meal Ela 🙂
I adore chicken livers and cook them pretty much the same as you – it’s so true that you can eat well and live economically!
This is my favourite way to eat livers 🙂
I just did pan fried chicken livers for lunch yesterday with coriander seed and ground red pepper with brandy and garlic and a cream sauce.
Yours look scrumptious Tandy and I still thought I should take a picture and do a post. Oh well, next time.
🙂 Mandy xo
This sounds like a great recipe Mandy 🙂
I make my own sausage and cheese, collect our own eggs, and soon I hope to use all our own meat from our goats, ducks, chickens, and geese. 🙂
It is so amazing that you can be so self sustainable!
I am not a fan of livers at all but my father would love this! I will send him this recipe!
I hope he likes it Sophie 🙂
A long time ago when I first started the blog I wrote a really long post about how it’s definitely possible to eat well frugally. I was a student then, so not much of a budget to work with, but I don’t think that justifies cup noodles and frozen pizzas! Love the chicken livers tip- offal is so much cheaper and so delicious too! I think not letting any part of the animal, or even vegetable go to waste, is so important! I save veg tops and ends in the freezer for making stock. 🙂
Thanks for the great tips, and the visit 🙂
I can’t eat chicken livers, but my hubby loves them, suffice to say he only eats them when we are out!
I almost like your thoughts about spending what you have, but maybe spend and save what you have could work to?
That is also a great tip!
Hi Tandy, My tip is to always make chicken broth out of the remaining chicken and freeze. I also learned not to fill the jar all the way because when it freezes the broth expands. Have a wonderful trip!
I really should do this as it taken no time and the result is always good!
what a great recipe
Thank you!
Tandy, what a wonderful frugal tip and so so delicious…we have a friend who loves chicken livers….this is what we are going to make for him,thanks so much for sharing 🙂
I hope he loves the dish!
I’ve usually made pate with chicken livers. I’ve never really served them like this but it looks great! 😀
I love making pate as well Lorraine 🙂
yum! this is so great! we love chicken livers and hearts too!
I have never tried chicken hearts!
My dad uses chicken livers in his stuffing recipe and it makes a really rich and delicious dish so I know your dish will be perfect. I think the only advice for feeding your family frugally is to send off your hungry teenagers over to the neighbors… But then they always come back and with extra hungry teenagers so that might not be the optimal plan… LOL
Teenagers have the most amazing capacity to eat! I love the idea of a liver stuffing 🙂