Chicken Giblets or Livers
Transform humble chicken livers into a rich and flavorful culinary delight with this quick and easy recipe for Chicken Giblets or Livers. Featuring tender chicken livers sautéed to perfection with golden caramelized onions, fragrant garlic, and a simple yet bold seasoning of paprika, salt, and black pepper, this dish is elevated with a touch of fresh lemon juice and a garnish of vibrant parsley. Cooked in a luscious blend of olive oil and butter, these livers boast a melt-in-your-mouth texture that’s both hearty and satisfying. Ready in just 35 minutes, this recipe is perfect as a comforting main course served with crusty bread or creamy mashed potatoes, or as a rustic appetizer on toasted bread. Packed with protein and bursting with flavor, this recipe highlights chicken livers as an economical and nutrient-rich ingredient, making it a must-try for adventurous home cooks seeking to explore traditional flavors.
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Recipe Information
Ingredients
- 500 grams chicken livers
- 1 large yellow onion
- 3 cloves garlic
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 handful fresh parsley
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon lemon juice
Instructions
Begin by preparing the chicken livers. Rinse them thoroughly under cold running water and pat them dry with paper towels. Trim off any visible connective tissue or fat, and cut the livers into evenly sized pieces if needed to promote even cooking.
Peel and thinly slice the onion. Mince the garlic cloves. Roughly chop the parsley and set it aside for garnish.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbly.
Add the sliced onions to the skillet and cook, stirring occasionally, for about 8-10 minutes, or until they are soft and golden brown.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant.
Place the chicken livers into the skillet in a single layer. Avoid overcrowding them, as this may cause them to steam rather than brown. Cook undisturbed for about 2-3 minutes on one side.
Flip the livers using tongs or a spatula and cook for another 2-3 minutes on the other side, until they are browned on the outside but still slightly pink on the inside. Do not overcook, as this can make the livers chalky in texture.
Season the livers with paprika, salt, and ground black pepper. Stir gently to coat them evenly in the spices.
Remove the skillet from the heat and squeeze fresh lemon juice over the livers. Garnish with the chopped parsley.
Serve immediately as a main course with crusty bread, rice, or mashed potatoes, or enjoy as an appetizer on toasted bread.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 1637 mg | 546% | |
| Sodium | 7642 mg | 332% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 13.6 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 207 mg | 16% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 1443 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
