Creamy chicken livers

Creamy chicken livers: The perfect starter for an elegant evening. Image: Supplied.

Spicy Chicken Livers – The perfect starter or weekday dinner

The perfect weekday meal is here with these creamy, Spicy Chicken Livers. They are perfect with your favourite bread like ciabata, French loaf or sourdough.

Creamy chicken livers

Creamy chicken livers: The perfect starter for an elegant evening. Image: Supplied.

Are you looking for a tasty weekday meal that will satisfy your hunger and taste absolutely amazing? These creamy, Spicy Chicken Livers will always be a winner. Chicken livers are a favourite starter at many restaurants and they can be at your home too. However, chicken livers are a fantastic meal on their own too. You can get cleaned chicken liver portions at most grocery stores. You can easily leave the chilli flakes out and not make it spicy, but you won’t regret adding them anyway.

Chillies have a way of adding some extra flavour to our dish, even if you don’t add that much. While the chicken livers are cooking, you can decide to break them up a bit if you don’t like big chunks, which actually works even better when you want to have them with some bread. Cream mellows the liver flavour but adds something great in terms of creamy texture, especially with smaller pieces of meat. Livers are a great source of protein and iron, making this a nutritious meal as well.

The perfect weekday meal is here with these creamy, Spicy Chicken Livers. They are perfect with your favourite bread-like ciabatta, French loaf or sourdough.

Spicy Chicken livers recipe

5 from 1 vote
Recipe by Melissa Jacobs Course: Starter, SnackCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Ingredients

  • 500 g cleaned chicken livers

  • salt and pepper to taste

  • barbeque spice to taste

  • 200 ml fresh cream

  • 1 onion, chopped

  • 1 clove garlic, crushed

  • 30 ml butter

  • fresh parsley

  • 1 French loaf, sliced and buttered

  • ½-1 tsp dried chilli flakes

  • Juice of ½ a lemon

Method

  • In a saucepan, heat the butter. Fry the onions and add the chicken livers.
  • Season to taste, add chilli flakes and cover for 15 minutes.
  • Add the garlic and cream. Simmer for 5 minutes.
  • Garnish with parsley.
  • On a grill, toast the buttered French bread.

Notes

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