Luxurious Chicken Livers
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Serves: 2
This is a chicken liver dream recipe. Intriguing with the spices added, pleasing with the few minutes it takes to make and decadently creamy yet not gloppy. <g class="gr_ gr_48 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="48" data-gr-id="48">Marvelous</g> as a dinner over rice or spooned on thick slices of toasted baguette as an appetizer. You definitely need a good sprinkling of a green herb at the end.
  • 12 oz (345 g) chicken livers
  • ½ tsp (2.5 ml) fennel seed
  • 1 tsp (5 ml) cumin seeds
  • 3 cloves garlic, large, minced
  • 1 tbsp (15 ml) canola oil
  • 1 tsp (5 ml) garam masala
  • 1 tsp (5 ml) coriander, ground
  • ½ tsp (2.5 ml) salt
  • ½ cup (125 ml) sour cream, not fat free
  • 1 green onion, thinly sliced
  • ½ cup (125 ml) coriander, fresh, chopped
  1. Clean chicken livers by separating into lobes, then trim off all fat and connective tissue. Rinse livers, then dry. Cut into two bite-size pieces of similar thickness.
  2. Measure out seeds and mince garlic. Heat oil in a large frying pan set over medium-high heat. Add seeds and garlic and stir often until seeds start to turn golden, about 3 minutes.
  3. Add livers to the pan. Sprinkle with garam masala, ground coriander and salt. Stir gently for 3 minutes. Then add the sour cream and turn heat to medium. Stir often, uncovered, for 3 minutes. Spoon onto toast or rice, then sprinkle with onions and fresh coriander.
Nutrition Information
Serving size: 170 g Calories: 240 Fat: 15 g Saturated fat: 5 g Carbohydrates: 6 g Sugar: 0 g Sodium: 500 mg Fiber: 1 g Protein: 21 g Cholesterol: 405 mg
Recipe by Alberta Chicken Producers Recipes and Industry Information at