Fried Chicken Livers



When it comes to protein consumption, most of us finally zero in on meat, be it, chicken, lamb, pork or beef. These succulent juicy morsels never miss the mark to please our palate but even a staunch carnivore might find it boring sometimes. So time to get adventurous and divert your attention to other parts of the animal. What about livers to start with? Many might find it gross and think of you as a retard for consuming liver. But they are really tasty, highly nutritious and easy on pocket.

If you are new to liver consumption, go for chicken liver. It has a distinct gamey flavor and adds a rustic tone to a dish. No wonder, even gourmet chefs are finding it a great ingredient for their plush delicacies. Apart from great flavors, they are bursting with Vitamin A & B as well as several minerals essential for our body. But pregnant ladies beware! The high dosage of Vitamin A in it might bring bad news to pregnancy; so better steer clear from it for the moment.

This dish of chicken livers features some fragrant ingredients like thyme, garlic and leeks which compliments the bold flavors of the chicken liver and turn it into an ideal nighttime meal. It’s light, delicious owing to its cocktail of flavors and high in protein quotient. So are prepared to try out this gorgeous offal in their pan-fried avatar?


Serves:  2

  • 1 lb chicken livers, fat and sinews trimmed and halved
  • 3 garlic cloves, peeled and thinly sliced
  • 1 leek, light green part and white part thinly sliced
  • 8-10 fresh thyme sprigs, bundled together and secured with a string
  • 1 tbsp sweet balsamic vinegar
  • 20 ml dry cherry port
  • 2 ½ tbsp almond butter
  • 2 tbsp virgin olive oil
  • Sea salt and freshly ground black pepper to taste


  • Rinse the chicken liver pieces under running water and dab with a kitchen towel to get rid of any excess moisture.
  • Rub a dash each of seasonings all over them and set aside until necessary.
  • Heat the virgin olive oil in a sauté pan over moderate heat until it starts shimmering.
  • Toss the sliced leeks into the pan and sprinkle a pinch each of sea salt plus ground pepper over them.
  • Stir fry for 4-5 minutes, or until they soften and caramelize.
  • Add a splash of vinegar and stir fry briskly until well coated; remove from heat and set aside.
  • Wipe the sauté pan clean with a paper towel and melt a knob of almond butter into it.
  • Throw in the thyme bundle as well as sliced garlic and sauté them for several minutes or until the mixture turn fragrant.
  • Drain out the mixture into a small bowl and add the liver chunks into it.
  • Fry each side for a couple of minute or until it browns and flip it over to cook the other side over high heat for another 2 minutes or so; a perfectly cooked liver should have a hint of pinkish hue inside and appear tender and smooth.
  • Deglaze the pan with a splash of port and heat it until the alcohol is cooked off.
  • Return the sautéed garlic, thyme and leeks into the pan and toss them all together to mix well.
  • Stir fry them for a minute and remove from heat; adjust the seasonings if necessary.
  • Serve hot alongside sautéed veggies or cauliflower rice.