Mouth Watering Chicken Liver Stew
Indulge in the hearty flavors of this Mouth Watering Chicken Liver Stew, a savory and nutrient-packed dish perfect for cozy dinners. Tender chicken livers are seared to perfection and simmered in a rich, aromatic broth infused with paprika, cumin, and thyme. The addition of fresh vegetables like carrots, tomatoes, and onions lends a delightful sweetness and balance to the dish. This easy-to-follow recipe takes just 15 minutes of prep time and is ready to serve in under an hour, making it ideal for weeknight meals. Garnished with fresh parsley and best enjoyed with crusty bread or steamed rice, this comforting stew is both satisfying and healthful. Whether you're a chicken liver enthusiast or new to organ meats, this dish is sure to impress with its deep flavors and rustic charm.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 medium Tomatoes, chopped
- 2 tablespoons Tomato paste
- 2 cups Chicken stock
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped
Instructions
Clean the chicken livers by removing any connective tissue and rinse them under cold water. Pat them dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet or heavy-bottomed pot over medium-high heat.
Add the chicken livers to the skillet and quickly sear them on both sides until browned but not cooked through, about 2-3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Stir in the diced carrots and cook for 5 minutes, allowing them to soften slightly.
Add the chopped tomatoes and tomato paste to the skillet. Cook for 2-3 minutes, stirring to combine, until the tomatoes break down slightly.
Pour in the chicken stock and stir in the paprika, cumin, dried thyme, salt, ground black pepper, and bay leaf.
Return the seared chicken livers to the skillet. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
Taste and adjust seasonings, if necessary. Remove the bay leaf before serving.
Garnish the stew with freshly chopped parsley and serve hot with crusty bread or steamed rice.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1618 mg | 539% | |
| Sodium | 8005 mg | 348% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 25.9 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 298 mg | 23% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 2469 mg | 53% | |
*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.
