Chili Liver
Spice up your mealtime with this flavorful and protein-packed Chili Liver recipe—perfect for adventurous palates seeking bold, aromatic dishes. Tender chicken livers are seared to perfection and infused with an irresistible blend of garlic, ginger, and vibrant chilies, creating a tantalizing heat that’s balanced by umami-rich soy sauce and tangy tomato paste. A medley of fragrant spices like paprika, cumin, and coriander elevates the dish, while fresh cilantro and a squeeze of lemon juice add a refreshing, zesty finish. Quick and easy, this one-pan recipe is ready in just 35 minutes, making it an excellent choice for busy weeknights. Serve it with steamed rice, flatbread, or a fresh salad for a hearty, satisfying meal packed with flavor. Perfect for fans of spicy, high-protein dishes!
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Recipe Information
Ingredients
- 500 grams chicken livers
- 3 tablespoons vegetable oil
- 4 cloves garlic cloves
- 1 inch piece ginger
- 1 medium onion
- 3 whole red chilies
- 2 whole green chilies
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Clean the chicken livers thoroughly by removing any connective tissues or membranes. Cut them into bite-sized pieces and set aside.
Finely mince the garlic and ginger. Thinly slice the onion, red chilies, and green chilies.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the hot oil and sauté for 1 minute until fragrant.
Toss in the sliced onion and sauté until translucent, about 2-3 minutes.
Add the sliced red and green chilies and stir-fry for another minute to release their aroma.
Adjust the heat to high, then add the chicken livers to the skillet. Sear for 2-3 minutes, turning frequently to cook evenly.
Stir in the soy sauce, tomato paste, paprika, cumin powder, coriander powder, black pepper, and salt. Mix well to coat the livers in the spicy sauce.
Reduce the heat to medium and cook for an additional 7-8 minutes, stirring occasionally, until the livers are cooked through but still tender. Avoid overcooking to prevent the livers from becoming tough.
Remove the skillet from the heat. Sprinkle the dish with freshly chopped cilantro and drizzle with lemon juice for a zesty finish.
Serve hot with steamed rice, flatbread, or a side salad.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 44.4 g | ||
| Cholesterol | 1575 mg | 525% | |
| Sodium | 7628 mg | 332% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 20.7 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 235 mg | 18% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 2032 mg | 43% | |
*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.
