Tasty Chicken Liver.

This recipe was inspired by my SIL, Pesh who is not only a darling but one of the best cooks I know.

I love chicken liver, and now that I know where to get it in this town, I will be posting a few recipes featuring it in coming months.

Chicken liver is inexpensive and not liked by many, but for those who consume it, we know that it is rich in essential fatty acids, protein, vitamins and minerals, especially Vitamin B that is great for our cellular health.

It may not be visually appealing, but it is tasty and cooks fast, which is good when you want a quick healthy meal option. It is actually healthier than chicken breast, or so I’ve read.

Let us get started.

  • 500g chicken liver.
  • One bay leaf.
  • 1 tbsp soy sauce.
  • 2 onions, sliced.
  • Coriander, one small bunch, stalks and leaves separated.
  • Freshly squeezed juice of one lemon.
  • A teaspoon of minced garlic.
  • A teaspoon of dried mixed herbs.
  • One green pepper, chopped.
  • Salt and black pepper to taste.
  • One tablespoon of butter, and a tsp of olive oil.

Method.

Clean your livers and chop the bigger pieces into half, pat dry. Put in a bowl with the lemon juice, one bay leaf and the soy sauce. Set aside for 15 minutes as you prepare the other ingredients.

Heat your wide pan, and add the butter and olive oil. The oil is to prevent the butter from burning.

Add the onions and let cook with a pinch of salt till caramelised.

Add the liver (with the marinade) layered around the pan, ensuring each piece is touching the pan, cover and cook for 6 minutes.

Add your green pepper, coriander stalks and mixed herbs. Mix gently and check seasoning especially salt because of the soy sauce which tends to be quite salty.

Let cook for about 6-8 more minutes. Chicken liver cooks very fast and is mushy and gross when over cooked, so keep a close eye.

Garnish with the coriander leaves and serve hot once ready.

This is delicious!

We had ours with roasted potatoes and stir fried Chinese cabbage.

Tasty, filling and easy to make…what’s not to love about this recipe?

If you have never had chicken liver before, try this, it is finger licking good.

Love,

Wanjoro.

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