Just Chicken Livers
Savor the rich and rustic flavors of "Just Chicken Livers," a quick and easy recipe that turns this humble ingredient into a gourmet delight. Perfectly seasoned with a blend of paprika, black pepper, and garlic, these tender chicken livers are dredged in lightly spiced flour and pan-seared to perfection in a sizzling combination of butter and olive oil. A touch of fresh parsley and a bright drizzle of lemon juice elevate the dish, creating a balance of earthy and zesty flavors. Ready in just 25 minutes, this budget-friendly recipe is a versatile option for busy weeknights or as an elegant appetizer. Pair these golden-brown morsels with crusty bread or a crisp side salad for a complete meal that’s both satisfying and nutritious. Keywords: chicken livers recipe, quick chicken liver recipe, pan-fried chicken livers, rustic chicken liver dish, easy chicken liver appetizer.
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Recipe Information
Ingredients
- 500 grams chicken livers
- 50 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any sinew or connective tissue with a knife.
In a shallow bowl, combine the flour, salt, black pepper, and paprika. Mix until evenly combined.
Dredge the chicken livers in the seasoned flour, shaking off any excess flour.
Heat a large skillet over medium-high heat. Add the butter and olive oil, allowing the butter to melt and become slightly foamy.
Crush and mince the garlic cloves. Add them to the skillet, stirring for about 1 minute until fragrant.
Place the floured chicken livers in the skillet in a single layer. Avoid overcrowding the pan; cook in batches if needed.
Sear the livers for 3–4 minutes on each side until they are golden brown on the outside and just cooked through inside. They should still be slightly pink in the center to maintain tenderness.
Remove the cooked livers from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Sprinkle the cooked livers with freshly chopped parsley and drizzle with lemon juice for a burst of freshness.
Serve warm as a standalone dish or with your favorite sides, such as crusty bread or a light salad.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 1641 mg | 547% | |
| Sodium | 7765 mg | 338% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.1 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 143 mg | 11% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 1054 mg | 22% | |
*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.
