Chicken Liver
Simple, protein-packed, and ready in under 20 minutes, this is an easy stovetop meal for everyday cooking.
Servings: 3
Ingredients:
- 1 lb. chicken livers
- 2 tbsp olive oil
- ½ onion, medium, thinly sliced
- 1 cubanelle pepper, thinly sliced
- 2 garlic cloves, minced
- 4 tbsp tomato sauce
- ½ tsp paprika
- ¼ tsp black pepper
- Salt, to taste
- Optional: pinch chili flakes
- Fresh parsley, for serving
Method:
Start Cooking- Rinse chicken livers under cold water, then place them in a colander. Remove any visible connective tissue or greenish spots.
- Heat olive oil in a wide pan over medium heat. Add the sliced onion and cubanelle pepper. Cook for 4–5 minutes until softened and lightly golden.
- Add the chicken livers to the pan. Cook for 2–3 minutes as their natural liquid releases.
- Flip the livers and cook another 2 minutes, allowing most of the liquid to evaporate.
- Stir in the garlic, paprika, and black pepper (and chili flakes if using). Cook for about 30 seconds until fragrant.
- Add the tomato sauce and salt. Lower the heat to medium-low and let everything simmer gently for 5 – 6 minutes covered, just until the livers are cooked through and coated in the sauce.
- Check doneness: the thickest part of the livers should reach 165°F (74°C) on an instant-read thermometer.
- Sprinkle with fresh parsley and serve. Bon appétit.
Notes:
From the kitchen
- Chicken livers cook quickly. Once they reach 165°F, take them off the heat to keep them tender.
- This is meant to be a light tomato glaze, not a stew. If the pan looks dry, add 1–2 tablespoons water to loosen the sauce.
- Slice the onion and cubanelle thin so they soften at the same pace as the livers.
- Keep the simmer gentle. High heat will toughen the livers.
- On busy days, even just chicken liver, tomato sauce, and salt will give you a surprisingly satisfying meal.
- Add mushrooms (sliced cremini or button) with the onion for extra depth and earthiness.
- Finish with a spoon of yogurt on the plate for creaminess and contrast to the tomato.
- Add a squeeze of lemon at the end for brightness.
- Prefer more sauce? Add 2–3 more tablespoons tomato sauce plus a splash of water.
- Like heat? Increase chili flakes or add a pinch of Aleppo pepper.
- Serve with butter rice, mashed potatoes, warm flatbread, or toasted sourdough.
- A simple cucumber or tomato salad on the side makes it feel complete.
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Nutrition:
Calories: 281 kcal | Carbohydrates: 5 g | Protein: 26 g | Fat: 17 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Trans Fat: 0.1 g | Cholesterol: 522 mg | Sodium: 204 mg | Potassium: 471 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 17284 IU | Vitamin C: 42 mg | Calcium: 25 mg | Iron: 14 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Chicken liver
WHY WE LOVE IT
It comes together in minutes, absorbs ingredients beautifully, and makes an affordable, high-protein, nutrient-rich meal with simple ingredients.
A LITTLE STORY
In the 17th and 18th centuries, chicken liver became the “peasant’s answer” to expensive goose liver pâtés, eventually evolving into the refined mousses served today. Historically, many cultures, including the Chinese, prescribed liver to improve night vision, likely because it is so rich in Vitamin A.
DID YOU KNOW?
Chicken liver is naturally packed with vitamin B12 for energy and nerve health, vitamin A for vision and immunity, iron to help prevent anemia, folate for cell repair and overall health, and protein that makes it a satisfying, nutrient-dense meal.
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