Chicken Livers Marinara
Indulge in the rich and savory flavors of Chicken Livers Marinara, a dish that transforms budget-friendly ingredients into a mouthwatering masterpiece. Tender chicken livers are seared to golden perfection, then gently simmered in a robust marinara sauce infused with aromatic garlic, onions, and a medley of Italian herbs. This quick and easy recipe comes together in just 45 minutes, making it a perfect weeknight dinner that doesn’t skimp on flavor. Serve it over al dente pasta, fluffy rice, or alongside crusty bread to soak up every last drop of the velvety sauce. Garnished with fresh parsley, this hearty and comforting dish is sure to impress with its bold, Mediterranean-inspired flair. Whether you're a fan of offal or a curious newcomer, Chicken Livers Marinara is a surprisingly elegant twist on a classic Italian-style meal.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 pieces Garlic cloves, minced
- 400 grams Canned crushed tomatoes
- 1 tablespoon Tomato paste
- 125 milliliters Chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Begin by preparing the chicken livers. Trim off any connective tissue and cut them into bite-sized pieces. Rinse them thoroughly under cold water and pat them dry with paper towels.
Heat olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the oil is hot, add the chicken livers to the skillet in a single layer. Cook for 2-3 minutes per side until browned. Remove the livers from the skillet and set them aside on a plate.
In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the crushed tomatoes, tomato paste, chicken broth, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Stir well to combine, then bring the sauce to a gentle simmer.
Return the browned chicken livers to the skillet, nestling them into the sauce. Cover the skillet and let the dish cook over low heat for 10-12 minutes to allow the flavors to meld and the livers to cook through.
Taste and adjust the seasoning with additional salt and pepper, if needed. Remove the skillet from the heat.
Garnish with freshly chopped parsley and serve hot. Chicken Livers Marinara pairs beautifully with cooked pasta, steamed rice, or crusty bread for dipping.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.3 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 71 mg | 5% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 589 mg | 13% | |
*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.
