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–+ servings

Chicken Liver

Simple, protein-packed, and ready in under 20 minutes, this is an easy stovetop meal for everyday cooking.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒
Servings: 3
Recipe by NAVA Kitchen
Chicken livers simmered in tomato sauce with onion and cubanelle pepper, finished with a light sprinkle of parsley.
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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.

Kitchen Tools:

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.
 
Make it yours
  • 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.
 
At the table

My notes:

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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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