Fiery Chicken Livers

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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Baby Spinach-and-Parsley Gremolata:

1 handful finely chopped fresh parsley

1 handful finely chopped fresh baby spinach 

1 chile, seeded and finely chopped 

1 clove garlic, finely chopped 

Zest and juice of 1 lemon 

1 to 2 tablespoons olive oil 

Pinch salt 

Chicken Livers:

1 tablespoon butter

1 tablespoon olive oil 

400 grams (14 ounces) fresh chicken livers 

1 small onion or shallot, finely chopped 

100 grams (3.5 ounces) bacon, chopped 

250 grams (9 ounces) mixed mushrooms, roughly chopped 

1 fresh chile, seeded and finely chopped 

1 teaspoon paprika 

2 to 3 sprigs fresh thyme 

1 clove garlic, minced 

1/4 cup red wine 

1 tablespoon tomato paste or ketchup 

One 400-gram (14-ounce) can tomatoes 

2 teaspoons light brown sugar 

1/4 to 1/2 cup cream or cultured cream 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon salt

2 tablespoons chopped fresh parsley


  1. For the gremolata: In a bowl, combine the parsley, spinach, chiles, garlic, lemon zest and juice, olive oil and salt. Mix well. Set aside.
  2. For the chicken livers: Heat the butter and olive oil over medium-high heat in a heavy-based pan. Fry the livers for 3 to 4 minutes; remove from the pan with a slotted spoon and drain on paper towels.
  3. Reduce the heat to medium and add the onions, bacon, mushrooms, chiles, paprika and thyme; cook until the onions have softened, 8 to 10 minutes, adding the garlic for the last minute.
  4. Add the red wine, tomato paste, tomatoes, brown sugar, cream, pepper, salt and parsley; simmer for 5 minutes. Add the chicken livers back to the pan and simmer for a further 5 minutes. Serve with the gremolata.