Fruity Chicken Livers
Indulge in the rich, savory-sweet flavors of Fruity Chicken Livers, an irresistible dish that combines tender chicken livers with the natural sweetness of green apple and dried apricots. This quick and easy recipe balances aromatic spices like cinnamon and allspice with a luscious sauce made from white wine and chicken stock, offering a gourmet twist to a comforting classic. Perfect for busy weeknights or as a crowd-pleasing appetizer, this dish is ready in just 35 minutes and pairs beautifully with crusty bread, creamy mashed potatoes, or fluffy steamed rice. Elevate your dinner table with this unique and flavorful dish that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 500 grams chicken livers
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion
- 2 cloves garlic
- 1 large green apple
- 8 pieces dried apricots
- 100 ml white wine
- 100 ml chicken stock
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground allspice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim off any connective tissue or fat. Set aside.
Peel and finely chop the onion and garlic. Core and dice the green apple into small cubes. Slice the dried apricots into thin strips.
In a large skillet, heat the butter and olive oil over medium heat until the butter has melted.
Add the chopped onion and garlic to the skillet. Sauté for 3–4 minutes, or until the onion becomes translucent and fragrant.
Add the chicken livers to the skillet and cook for 4–5 minutes, turning occasionally, until they are browned on the outside but still slightly pink in the center.
Remove the chicken livers from the skillet and set them aside on a plate.
Add the diced apple and sliced dried apricots to the skillet. Cook for 2–3 minutes, stirring occasionally, until the fruit begins to soften.
Deglaze the skillet by pouring in the white wine. Stir, scraping any browned bits from the bottom of the pan, and let the wine reduce by half.
Add the chicken stock, ground cinnamon, ground allspice, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer.
Return the chicken livers to the skillet, along with any juices on the plate. Cook for an additional 5–7 minutes, or until the livers are cooked through and the sauce has thickened slightly.
Taste and adjust seasoning with more salt and pepper if needed.
Sprinkle the dish with freshly chopped parsley before serving.
Serve warm with crusty bread, mashed potatoes, or steamed rice.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 1611 mg | 70% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 16.7 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 66 mg | 5% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 568 mg | 12% | |
*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.
