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 ‘sides’ 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
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
Method
- 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.
As I said, we eat livers fairly often. They are cheap and great when you are sticking to a budget. They are also extremely good for you. Just one tablespoon a week will provide you with sufficient Vitamin B12. You don’t need to be frugal when cooking them. I like to add alcohol to chicken livers. A quick flambé with Brandy, Grappa or Marsala wine adds another depth of flavour.
Roger would love these!
come over! I have a vase of wine we could
shareenjoy!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
I love how easy and quick they are to make 🙂
Gorgeous – love chicken livers and making them spicy is perfcect. Lovely recipe!
thanks Tanya 🙂
Chicken livers are one of my favourite things in the whole world especially when served on crispy toast in a spicy sauce with lots of butter.
the toast and butter sounds perfect for this dish 🙂
Looks great, I never have cooked chicken livers like this. I think my Mom would love this recipe! 🙂
-Jen
let me know if you try them this way Jen 🙂
I love seeing how people celebrate the holidays. Great post.
thanks Greg 🙂
I really like the idea of spicy chicken livers…so different from the usual ways of preparing them.
it was different which made the challenge more fun 🙂
I would like to try this but where do you get your chicken livers, do you get them from organic chickens? c
The chicken livers we get at our local foodstore are organic – we have two organic farms close to where we live which is great 🙂
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.
It is wonderful to have a meal that brings back memories – hope you find some good livers 🙂
I just loooove chicken livers and these sounds totally delicious!!
they were really tasty Pink 🙂