Mediterranean Diet Spicy Liver Fry
Experience bold Mediterranean flavors with our Spicy Liver Fry, a nutrient-rich and flavorful dish perfect for the health-conscious foodie. Tender chicken liver is infused with aromatic spices like paprika, cumin, and coriander, while a medley of sautéed onions, garlic, and tomatoes creates a vibrant, chunky base. A touch of red chili flakes adds just the right amount of heat, balanced with fresh parsley and a zesty squeeze of lemon juice. Cooked in heart-healthy extra virgin olive oil, this quick and easy recipe is ready in under 30 minutes and pairs beautifully with whole-grain bread, couscous, or a crisp green salad. Packed with protein and Mediterranean-inspired goodness, this dish is ideal for anyone seeking a flavorful and wholesome addition to their diet.
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Recipe Information
Ingredients
- 500 grams Chicken liver (cleaned and trimmed)
- 2 tablespoons Extra virgin olive oil
- 1 medium-sized Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 medium-sized Tomatoes (finely chopped)
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili flakes
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the chicken liver under cold water and pat dry using a paper towel. Trim off any visible fat or connective tissue, then cut into bite-sized pieces.
Heat the olive oil in a large skillet or pan over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
Add the chopped tomatoes to the pan and cook for 4-5 minutes, stirring occasionally, until they soften and form a chunky sauce.
Sprinkle the paprika, ground cumin, ground coriander, red chili flakes, salt, and black pepper over the tomato mixture. Stir well to combine the spices evenly.
Increase the heat to medium-high and add the chicken liver to the skillet. Cook for 5-6 minutes, turning the liver pieces occasionally, until they are browned on the outside but still slightly pink in the center.
Lower the heat to medium and continue cooking for another 3-4 minutes, or until the liver is cooked through but not overdone. Be cautious not to overcook, as the liver can become dry and tough.
Drizzle the lemon juice over the liver fry and sprinkle the chopped parsley on top. Stir gently to combine.
Remove the skillet from heat and let the dish rest for 2-3 minutes before serving. Enjoy hot with whole-grain bread, couscous, or a fresh green salad for a complete Mediterranean-inspired meal.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2820 mg | 940% | |
| Sodium | 2745 mg | 119% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 12.1 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 49.6 mg | 276% | |
| Potassium | 2140 mg | 46% | |
*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.
