Start Reading Mode
Chicken liver

Share it on your social network:

Or you can just copy and share this url

Chicken liver

  • Non Veg
  • 25 mins
  • Serves 2
  • Medium


How to make Chicken liver

  1. Place chicken livers in a medium bowl and add 3 tbsp olive oil, lemon juice, and vinegar.
  2. Season with cumin, garlic, chilli flakes, coriander, bay leaves, pepper, and salt.
  3. Stir everything together and place in the refrigerator for 1-2 hours.
  4. Remove livers to a large bowl, and let soak in marinade.
  5. Heat butter and the remaining olive oil in a midsized skillet over a medium heat.
    1. Stir in chopped onions and cook for about 8 minutes or until softened.
  6. Increase the temperature of the heat to high, and stir in chicken livers.
    1. Cook for 3 minutes, being careful not to overcook the livers.
  7. Carefully stir in Worcestershire sauce, chicken stock, tomato paste, and reserved marinade.
    1. Gently simmer for 4-5 minutes.
    2. Add brandy then heat through.
  8. Your delicious chicken liver is finally ready to serve. It is best served hot. 

If you are planning a very long day ahead at work or you’re traveling long distance, take a warm meal with you. With a VayaTyffyn lunchbox, you’ll be able to eat your meals while they’re still hot! Truly, it is the definition of convenience at your fingertips. 


The modern word ‘liver’ originated from the word ‘lifer’ in the Anglo-Saxon language. Although it seems the word is related to ‘life’, no one is really certain how it came to be. Interestingly, the word for liver in the German language is ‘die liber’, which roughly translates as ‘to live’.


Add Your Comment