First posted: Oct 29, 2014

Our Favourite Fiery Chicken Livers


I KNOW. Livers. Could you be any more underwhelmed? But wait, did you know that they are downright delicious and an absolute doddle to make? That they’re ridiculously budget friendly and are just as at home sitting comfortably over creamy cauliflower mash, or perched atop crunchy bruschetta, or languishing in a bowl of silky linguini? And that the bacon adds that beautiful baconiness that just rounds everything off til it sings? Yip. Pretty amazing.



Cooks in:        Serves:4

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 400g fresh chicken livers
  • 1 small onion or shallot, finely chopped
  • 100g bacon, chopped
  • 1 fresh chilli, de-seeded and finely chopped
  • 1 tsp paprika
  • 2-3 sprigs fresh thyme
  • 1 clove garlic, minced
  • 100ml chicken stock
  • 1 Tbsp tomato ketchup
  • 1 tin chopped tomatoes
  • 2 tsp light brown sugar
  • 1/4 - 1/2 cup cream
  • 1/2 tsp each of salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley, to serve
For the Cauliflower Mash
  • 2 medium cauliflower florets, roughly chopped
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • ΒΌ cup milk to loosen, if necessary
  • Salt and freshly ground black pepper to taste
  • Steam the cauliflower until soft, then mix together with the butter, olive oil, a little milk, salt and pepper and blend until smooth using a stick blender, adding extra milk if needed.

What to do

1. Heat the butter and olive oil over medium-high heat in a heavy-based pan. Fry the livers for 3-4 minutes, remove from the pan with a slotted spoon and drain on kitchen paper.

2. Reduce the heat to medium, add in the onion/shallot, bacon, chilli, paprika and thyme and cook for 8-10 minutes, or until the onions have softened. Add in the garlic for the last minute.

3. Add in the remaining ingredients and simmer for 5 minutes. Add in the chicken livers, simmer for a further 15 minutes.

4. Serve spooned over cauliflower mash with a sprinkling of fresh parsley.

To serve as a snack or for a variation, serve the livers bruschetta-style on fresh ciabatta toasts (as shown), with a sprinkling of fresh parsley.
I made a version of these for the team at Two Oceans wines recently and they thought they were pretty yum too.

Photo by Warren Heath.

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