Chicken Livers with Mustard Seed
Savor the bold and earthy flavors of Chicken Livers with Mustard Seed, a satisfying dish that harmoniously blends tender chicken livers with the nutty punch of toasted yellow mustard seeds. Sautéed in a luscious combination of olive oil and butter, this recipe layers aromatic garlic and shallots with a smoky hint of paprika and the richness of heavy cream. Finished with a bright splash of lemon juice and a sprinkle of fresh parsley, it's a gourmet delight that's easy to make in just 35 minutes. Perfectly paired with crusty bread, creamy mashed potatoes, or fluffy rice, this dish strikes the ideal balance between rustic comfort and sophisticated flair. Whether you’re a fan of offal or a curious cook, this recipe is sure to become a flavorful favorite.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 2 teaspoons Yellow mustard seeds
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 large Garlic cloves
- 1 medium Shallot
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 100 milliliters Heavy cream
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Rinse the chicken livers under cold water and pat them dry with a paper towel. Trim off any connective tissue or sinew and cut the livers into bite-sized pieces.
Peel and finely mince the garlic cloves. Finely dice the shallot and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Once the butter has melted, add the mustard seeds and cook for about 30 seconds until they start to pop and release their aroma.
Add the minced garlic and diced shallot to the skillet. Sauté for 2-3 minutes until softened and fragrant.
Increase the heat to medium-high and add the chicken livers to the skillet. Cook for 3-4 minutes on one side until browned, then flip them over and cook for another 3-4 minutes on the other side. The livers should be cooked through but still slightly pink inside.
Sprinkle the paprika, black pepper, and salt over the livers, stirring to coat them evenly with the spices.
Reduce the heat to low and pour in the heavy cream. Stir gently to combine and let the mixture simmer for 3-4 minutes until the sauce thickens slightly.
Stir in the lemon juice and sprinkle the chopped fresh parsley over the dish. Taste and adjust seasoning, adding more salt or pepper if needed.
Remove the skillet from the heat and serve immediately. Chicken livers with mustard seed pair well with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 1706 mg | 569% | |
| Sodium | 6479 mg | 282% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 10.4 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 173 mg | 13% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 1176 mg | 25% | |
*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.
