Spicy Chicken Livers Using Red Chilli

Chicken livers form a staple part of the diet in any Jewish household. We serve chopped liver at Passover, together with chopped herring, gefilte fish and chicken soup with matza balls. We make chicken liver pâté to serve with rye bread which is one of my favourite ‘asides’ to make. My recipe is full of butter and I had to stop making it each week when the pounds piled on. Chicken livers sautéed quickly in a pan is another firm favourite. And despite these three dishes being common to my heritage, I have never blogged about them. For the Yuppiechef Enkosi Cookathon we were tasked with making spicy chicken livers. Please click on the link to see the original recipe for the dish, what is here is what I did.

spicy chicken livers
spicy chicken livers

Spicy Chicken Livers

Author: an original recipe from Lavender and Lime

Ingredients

  • 30 mls olive oil
  • 1 red onion chopped
  • 2 cloves garlic sliced
  • 250 g chicken livers
  • 1 red chilli sliced
  • 15 g fresh coriander
  • 30 mls lemon juice
  • Salt to season
  • 15 mls cream
  • 15 g butter melted

Instructions

  • heat 15mls olive oil in a large frying pan
  • sauté the onion and the garlic until soft
  • add the chicken livers and cook thoroughly
  • mix the chilli, coriander, lemon juice, salt and 15mls olive oil in a mortar and pestle
  • remove the livers from the heat and chop them up
  • add the relish and the cream
  • mix well and pour over the butter

Click on the links for conversions and notes.

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21 thoughts on “Spicy Chicken Livers Using Red Chilli

  1. Delicious! I love chicken livers too – I often pan fry them for a nice lunch over weekends, which reminds me, I don’t think I have ever posted about them either.
    🙂 Mandy

    1. The chicken livers we get at our local foodstore are organic – we have two organic farms close to where we live which is great 🙂

  2. I had no idea that chicken livers was part of a Jewish tradition. Very interesting to know. My father would make me a fried liver and onion dish – only from him would I eat it and unfortunately, no longer. But this sounds interesting if I could get some good organic liver.

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